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Ingredients Curry Chicken Thighs:
- You need 4 lbs of boneless skinless chicken thighs
- Need 4 Tbsp extra virgin olive oil
- Require 2 medium onions, small dice
- Get 3 for jalapeños, seeded and small dice
- Give 16 cloves of garlic, minced
- Prepare 2 tsp of fresh ginger, grated
- Provide 4 Tbsp dried basil
- Need 3 Tbsp - yellow curry powder
- Give 2 tsp - chili powder
- You need Salt & black pepper
- Take 2 (13.5 oz) for cans coconut milk
- Require 2 Tbsp - cornstarch
- Take 1/2 cup for chopped fresh cilantro
- Prepare Rice
Curry Chicken Thighs step by step:
- Season chicken on both sides with salt & pepper, set aside. Heat oil in large skillet on med-hi. Brown chicken on both sides in batches. Set chicken aside.
- While skillet is hot stir in onions and jalapeños, cool about 5-7 minutes until soft.
- Add in garlic and ginger, stir. Add in spices dried basil, yellow curry, & chili powder, stir all together and cook 3-4 minutes.
- Add in coconut milk and stir to combine.
- Add chicken back into skillet and cover with the sauce. Cover and reduce heat to medium low. Simmer for 20 minutes.
- While chicken is cooking, make your rice.
- Serve over rice and top with chopped fresh cilantro. Enjoy!
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