Curry Braised Chicken Thighs with Peas and Spinach Recipe

1. Heat 2 tbsp neutral oil in a dutch oven over medium-high heat. While that is preheating, pat dry your chicken thighs and season with Spice Islands® Red Curry Powder & salt.
2. Once your dutch oven is heated, place your seasoned chicken in the pot, skin side down. Brown for 5 minutes, turn over and repeat.
3. While chicken is cooking, add your peppers, garlic, ginger, and half of the tomato paste to a blender or food processor and puree until it forms a paste-like consistency. Add 1 tbsp of water as needed to reach desired smooth consistency.
4. Remove your browned chicken from the pot and set aside. Turn down the heat to medium and add your diced onion. Cook until translucent. Salt to taste.
5. Once onions are translucent, add your blended paste and the other half of tomato paste and cook for another 5 minutes.
6. Next, add tomato puree and chicken stock, stir to combine, and simmer for 5 minutes.
7. Then, add your chicken back into the pot, skin side up, and cook uncovered for 20 minutes.
8. Take the chicken out for a final time and turn the heat to low.
9. Stir in yogurt until combined, followed by the spinach and frozen peas.
10. Once the spinach has wilted and the peas have heated through, remove from heat and add chicken thighs back to the curry. Garnish with cilantro.
11. Serve chicken and curry with a lime wedge on a bed of basmati rice. Enjoy!

Optional topping: thin 2 Tbsp of Plain Greek yogurt with 2 tsp of water and drizzle over the chicken.