Curry Braised Chicken Thighs with Peas and Spinach Recipe
Ingredients
- 2 Tbsp Neutral Oil
- 4 Bone-in, Skin-on Chicken Thighs
- 1 Tbsp Spice Islands® Red Curry Powder
- 1.5 oz of fresh ginger (about 3 one-inch pieces), peeled
- 4 garlic cloves
- 2 oz Diced Fresno chili peppers (about 3-4 peppers), seeded
- 1 yellow onion, diced
- 16 oz of tomato puree
- 16 oz of chicken stock
- 2 Tbsp tomato paste
- 1 bunch of fresh cilantro
- 3/4 cup of frozen peas
- 2 cups of basmati rice, cooked
- 2 oz of spinach leaves (about 2 handfuls)
- 2 tbsp non-fat plain greek yogurt
- 1 lime, cut into wedges to serve
Directions
- 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.
- Once your dutch oven is heated, place your seasoned chicken in the pot, skin side down. Brown for 5 minutes, turn over and repeat.
- 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.
- 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.
- Once onions are translucent, add your blended paste and the other half of tomato paste and cook for another 5 minutes.
- Next, add tomato puree and chicken stock, stir to combine, and simmer for 5 minutes.
- Then, add your chicken back into the pot, skin side up, and cook uncovered for 20 minutes.
- Take the chicken out for a final time and turn the heat to low.
- Stir in yogurt until combined, followed by the spinach and frozen peas.
- 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.
- 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.
