Chicken Thighs in Mild Red Curry Recipe

Name: Chicken Thighs in Mild Red Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons stir-fry oil or canola oil; 8 boneless, skinless chicken thighs; Salt and pepper; 2 tablespoons butter, plus more for brushing; 3 tablespoons mild red curry paste; 1 teaspoon ground cumin; 4 cloves garlic, chopped; 2 onions, chopped; 1 inch ginger root, grated; 1 small cinnamon stick (about 2 inches long); 1 large bay leaf; 1/4 cup sliced almonds, toasted; 2 cups chicken stock; About 1/3 cup sweet mango chutney; 1/2 cup plain yogurt; Naan bread and/or basmati rice cooked in stock, for serving; Sliced scallions, for garnish; Fresh cilantro leaves, for garnish

Servings: persons

2 tablespoons stir-fry oil or canola oil
8 boneless, skinless chicken thighs
Salt and pepper
2 tablespoons butter, plus more for brushing
3 tablespoons mild red curry paste
1 teaspoon ground cumin
4 cloves garlic, chopped
2 onions, chopped
1 inch ginger root, grated
1 small cinnamon stick (about 2 inches long)
1 large bay leaf
1/4 cup sliced almonds, toasted
2 cups chicken stock
About 1/3 cup sweet mango chutney
1/2 cup plain yogurt
Naan bread and/or basmati rice cooked in stock, for serving
Sliced scallions, for garnish
Fresh cilantro leaves, for garnish

1
Heat the oil in a large deep skillet over medium-high heat.
2
Sprinkle the chicken with salt and pepper on both sides.
3
Brown the chicken well in the pan, 3 to 4 minutes on each side, then remove to a plate.
4
Add the butter to melt, then add the curry paste, cumin, garlic, onions, ginger, cinnamon and bay leaf.
5
Cover the pan and cook to soften, 10 minutes.
6
Grind the almonds in food processor.
7
Slice chicken thighs into 1/2-inch pieces.
8
Add the stock to the pan and stir in the almonds, chutney and sliced chicken.
9
Stir to combine and simmer 3 to 4 minutes more.
10
Cool and store for a make-ahead meal.
11
Reheat over medium heat, adding the yogurt just before serving to make the sauce creamy.
12
To serve the same night, cook the rice or heat the griddle for the naan while the chicken is cooking, otherwise begin rice while you reheat the dish.
13
For the naan bread, heat the griddle over medium-high heat.
14
Add a little water to griddle and cook the bread until blistered on each side and slightly puffed.
15
Brush with melted butter to serve.
16
Serve the curry topped with sliced scallions and cilantro.

824

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 tablespoons stir-fry oil or canola oil, 8 boneless, skinless chicken thighs, Salt and pepper, 2 tablespoons butter, plus more for brushing, and more.

Yes, Chicken Thighs in Mild Red Curry falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Thighs in Mild Red Curry

How did you like this recipe?

Frequently Asked Questions