Curry Chicken Thighs.
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Alright, don't linger, let's plan this curry chicken thighs formula with 14 elements which are absolutely easy to receive, and we have to process them at the very least through 7 measures. You should devote a while on this, so the resulting food could be perfect.
Ingredients Curry Chicken Thighs:
- You need 4 lbs for boneless skinless chicken thighs.
- You need 4 Tbsp for extra virgin olive oil.
- Prepare 2 - medium onions, small dice.
- Require 3 for jalapeños, seeded and small dice.
- Provide 16 cloves of garlic, minced.
- Prepare 2 tsp - fresh ginger, grated.
- You need 4 Tbsp for dried basil.
- Require 3 Tbsp - yellow curry powder.
- Give 2 tsp chili powder.
- Require - Salt & black pepper.
- Provide 2 (13.5 oz) - cans coconut milk.
- Give 2 Tbsp - cornstarch.
- You need 1/2 cup of chopped fresh cilantro.
- Need Rice.
Curry Chicken Thighs instructions:
- Season chicken on both sides with salt & pepper, set aside. Heat oil in large skillet on med-hi. Brown chicken on both sides in batches. Set chicken aside..
- While skillet is hot stir in onions and jalapeños, cool about 5-7 minutes until soft..
- Add in garlic and ginger, stir. Add in spices dried basil, yellow curry, & chili powder, stir all together and cook 3-4 minutes..
- Add in coconut milk and stir to combine..
- Add chicken back into skillet and cover with the sauce. Cover and reduce heat to medium low. Simmer for 20 minutes..
- While chicken is cooking, make your rice..
- Serve over rice and top with chopped fresh cilantro. Enjoy!.
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