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Related Video: Quick Coconut Curry Chicken
Yields:
4 - 6 serving(s)
Prep Time:
10 mins
Total Time:
1 hr
Cal/Serv:
777
Almost any food can be curried, but chicken thighs are by far the best choice for a flavor-packed, wallet-friendly, and easy-to-execute meal. In this one-pan wonder, bone-in, skin-on chicken thighs get seasoned with garam masala and pan-seared, then smothered in a creamy, slightly spicy red curry sauce before being served over rice with a wedge of lime. Aside from the garam masala seasoning on the chicken, this dish gets most of its flavor from a Thai-style curry paste that’s spiked with extra ginger, garlic, and lemongrass, then mellowed out with tomato sauce, brown sugar, and coconut milk to create a well-rounded sauce that’s perfect for spooning over fluffy rice. Here's what you should know to make this dish:
Can you use boneless, skinless chicken thighs?
Absolutely! Boneless, skinless thighs are a great swap. They’re equally delicious and juicy, with the added benefit of taking less time to cook. You could also use chicken breast, salmon, a hearty white fish like cod, or even flank steak.
What is garam masala?
Garam masala is a fragrant, warming spice blend that originated in India and can be found in Pakistani, Sri Lankan, Bangladeshi, and Caribbean cuisine. It typically consists of a variety of spices, but cardamom, peppercorns, coriander, cinnamon, cloves, mustard, and nutmeg are the most common. You can certainly use a store-bought garam masala, but the ratio and contents can vary between brands, just like the homemade versions vary by country and even by household, so feel free to experiment with different brands or even try your hand at making your own blend.
Did you try making this? Let us know how it went in the comments!
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Ingredients
- 8
small bone-in, skin-on chicken thighs (about 3 lb.)
Kosher salt
- 2 tsp.
garam masala
- 1 Tbsp.
canola oil
- 1
stalk lemongrass, tough outer layer removed, finely chopped (optional)
- 1
(1") piece ginger, peeled, finely chopped
- 3
cloves garlic, finely chopped
- 4 tsp.
Thai-style red curry paste
- 1
(15-oz.) can tomato sauce
- 1 Tbsp.
dark brown sugar
- 1/4 tsp.
cayenne pepper
- 3/4 cup
coconut milk
- 3/4 cup
low-sodium chicken broth
- 1 tsp.
fish sauce
Steamed rice, chopped fresh cilantro, and lime wedges, for serving
Directions
- Step 1Pat chicken dry with paper towels; season both sides with salt and garam masala. In a large skillet over medium heat, heat oil, swirling pan to coat. Arrange half of chicken in skillet skin side down and cook, undisturbed, until skin is crisp and deep golden brown, 7 to 8 minutes. Turn chicken and cook, undisturbed, until an instant-read thermometer inserted into thickest part registers 165°, 7 to 8 minutes. Transfer chicken to a plate, wipe any burnt bits in pan, and repeat with remaining chicken.
- Step 2Reduce heat to medium-low. Cook lemongrass (if using), ginger, and garlic, stirring, until fragrant, about 1 minute. Add curry paste and cook, stirring, until paste is brick red, about 2 minutes more. Stir in tomato sauce, brown sugar, and cayenne and cook, stirring occasionally, until sauce slightly thickens and becomes dark red, about 10 minutes. Add milk and broth and cook, stirring, until warmed through, 4 to 5 minutes. Stir in fish sauce. Return chicken and any accumulated juices to pan.
- Step 3Divide rice among plates. Spoon sauce and chicken over. Top with cilantro. Serve with lime wedges alongside.
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