Delicious stewed chicken thighs in a creamy, spice filled sauce.
Keyword: chicken, Curry, healthy dinner
½tbspShan Curry Powder
1lbChicken Thighs (bone in or boneless, but skinless)cut into cubes if using boneless
1tbspFresh Ginger, peeled + minced
½CupYellow Onion, diced
½CupRoasted Red Bell Peppers, choppedI used Mezzetta's jarred Roasted Red Peppers
½CupChicken Stock or Bone Broth
½tspSalt, plus more if needed
Black PepperI used maybe ⅛-¼ tsp
Mix the turmeric, curry powder, and paprika together. Mix the spices into the chicken with a little oil, then cover and refrigerate. You should do this the night before for best flavor, or atleast a couple hours before cooking.
Preheat oven to 350°F
Add butter to pan over medium heat. Sear the chicken on each side, then remove from pan and set aside.
Sauté the garlic and ginger until fragrant, about a minute. Then add the onion, roasted red bell peppers, and green onions. Let them cook down for about ten minutes or until soft and tender. This is important so the flavors lock into the sauce.
Add the chicken back to the pot, add broth, the coconut cream and bay leaf to the pot.
Cover the pot halfway and place in oven for about 20 minutes if using boneless thighs or 35-40 minutes for bone-in thighs. For bone-in thighs, chicken should easily shred off the bone. For boneless, cook until just tender, careful not to overcook the chicken.
Add cornstarch to a small bowl. Remove some of the broth from the pan and add to the bowl. Whisk until well mixed.
Add this mix back to the pot. Sauce should thicken.
Serve over rice with a carrot salad for a balanced, nourishing meal!
*Bone in chicken is juicer and a lot more forgiving. You can easily tell when it's ready so I highly recommend using bone in thighs!