Indian Curried Chicken Thighs recipe
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Ingredients
- 4 skinless, boneless chicken thighs, cubed salt and pepper to taste 5 tablespoons curry powder 1 teaspoon paprika ¾ teaspoon ground cinnamon ¾ teaspoon ground ginger ½ teaspoon ground turmeric 1 small onion, chopped 2 cloves garlic, minced 1 bay leaf 3 tablespoons olive oil 1 (14 ounce) can coconut milk 1 (5.3 ounce) container Greek yogurt 2 tablespoons tomato paste 1 (16 ounce) canned chickpeas, drained and rinsed 1 cup frozen peas 4 tablespoons crushed pineapple ½ lemon, juiced ¼ teaspoon cayenne pepper
Nutrition Info
- 602.8 caloriescarbohydrate: 40.6 gcholesterol: 66.2 mgfat: 39.1 gfiber: 9.9 gprotein: 27.5 gsaturatedFat: 20.2 gservingSize: -sodium: 475.7 mgsugar: 6.2 gtransFat: : -unsaturatedFat: : -
Directions Indian Curried Chicken Thighs
Directions
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Season cubed chicken with salt and pepper and set aside.
Preheat a large dry skillet over medium heat. Add curry powder and toast until lightly browned and fragrant, stirring constantly, 2 to 3 minutes. Add paprika, cinnamon, ginger, and turmeric and roast, stirring constantly, for 1 to 2 minutes. Stir in onion, garlic, and bay leaf. Pour in olive oil and mix to combine.
Mix chicken, coconut milk, yogurt, tomato paste, salt, and pepper into the spices in the skillet. Stir well to combine. Mix in chickpeas, peas, and pineapple. Bring mixture to a boil, reduce heat, and simmer for 20 to 25 minutes. Remove bay leaf and stir in lemon juice and cayenne pepper. Simmer for 5 more minutes. Taste and adjust the seasoning to your liking.