Yield: 4 Servings
1 1/4 pounds boneless, skinless chicken thighs
½ teaspoon salt
½ teaspoon freshly ground black pepper
2 tablespoons extra-virgin olive oil
1 medium onion, thinly sliced
3 garlic cloves, minced
1 tablespoon finely chopped fresh ginger
2 jalapeño peppers, cored, seeded, and finely chopped
1 tablespoon curry powder
½ teaspoon turmeric
1 cup chicken broth
1 cup light coconut milk
¼ cup packed cilantro leaves, roughly chopped
Sprinkle the chicken with the salt and pepper. In a large frying pan set over medium-high heat, heat 1 tablespoon of the olive oil. Add the chicken thighs and cook, undisturbed, until crisp and browned, about 4 minutes. Flip the chicken and cook for 3 more minutes.
Transfer the chicken to a plate and return the pan to the heat. Add the remaining 1 tablespoon of oil. Add the onion and cook, stirring frequently, until tender but still crisp, about 3 minutes. Reduce the heat to medium and add the garlic, ginger, and jalapeño, and cook, stirring constantly, until fragrant, about 30 seconds. Add the curry powder and cook, stirring constantly, for 30 seconds. Stir in the chicken broth and scrape up any browned bits in the pan.
Return the chicken to the pan and bring the broth to a boil. Reduce the heat and let the broth simmer for 5 minutes. Add the coconut milk and simmer for 2 minutes. Remove the pan from the heat and let it stand for 5 minutes before serving. Garnish with fresh cilantro.
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