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Curry Chicken Boneless (side) Recipe

Name: Island Foods Express Curry Chicken Boneless (Side) Recipe
Cook time: 55 min
Total time: 55 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 1 lb boneless skinless chicken thigh; 0.25 cups plain yogurt; 1 tbsp fresh lemon juice; 1 tsp garlic (grated or minced); 1 tsp ginger (grated); 0.5 tsp ground turmeric; 0.5 tsp ground coriander; 0.5 tsp ground cumin; 0.25 tsp cayenne pepper; 0.75 tsp kosher salt; 0.25 tsp black pepper (freshly ground); 1 tbs vegetable oil (for marinade); 1 tbs vegetable oil or ghee; 0.5 tbs unsalted butter; 0.5 cups yellow onion (finely chopped); 1 tsp garlic (minced); 1 tsp ginger (minced); 1 tbs mild curry powder; 0.25 tsp ground turmeric; 1 tbs tomato paste; 0.5 cups chicken stock (low sodium); 0.5 cups coconut milk (light or regular); 0.5 tsp brown sugar or honey; 0.5 tsp salt; 0.25 tsp black pepper; 1 tbs fresh cilantro (chopped); 1 tsp lime juice; 1 cups cooked basmati rice or side of choice; 1 tbs fresh cilantro leaves; 1 tbs toasted sliced almonds or cashews (optional)

Inspired by Island Foods Express

Time55m

Serves2

Make Curry Chicken Boneless (side) Recipe in just 55m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Marinated Chicken

1 lb boneless skinless chicken thigh

1/4 cups plain yogurt

1 tbsp fresh lemon juice

1 tsp garlic (grated or minced)

1 tsp Ginger (grated)

1/2 tsp Ground turmeric

1/2 tsp Ground coriander

1/2 tsp Ground cumin

1/4 tsp Cayenne pepper

3/4 tsp kosher salt

1/4 tsp black pepper (freshly ground)

1 tbs vegetable oil (for marinade)

Curry Sauce

1 tbs vegetable oil or ghee

1/2 tbs Unsalted butter

1/2 cups yellow onion (finely chopped)

1 tsp Garlic (minced)

1 tsp ginger (minced)

1 tbs mild curry powder

1/4 tsp Ground turmeric

1 tbs tomato paste

1/2 cups chicken stock (low sodium)

1/2 cups coconut milk (light or regular)

1/2 tsp brown sugar or honey

1/2 tsp Celtic sea salt

1/4 tsp black pepper

1 tbs fresh cilantro (chopped)

1 tsp ReaLime juice

Finish & Garnish

1 cups cooked basmati rice or side of choice

1 tbs Fresh cilantro leaves

1 tbs toasted sliced almonds or cashews (optional)

1/4 tsp red chili flakes (optional)

Method

Marinated Chicken

Prep and Marinate

Trim excess fat from the chicken thighs and cut into 1- to 1.5-inch pieces. In a medium bowl combine yogurt, lemon juice, grated garlic, grated ginger, turmeric, ground coriander, ground cumin, cayenne, kosher salt, black pepper and 1 tablespoon vegetable oil. Add the chicken pieces and toss to coat thoroughly. Cover and refrigerate for at least 30 minutes, preferably 2–4 hours. If short on time, 15–20 minutes at room temperature will still add flavor.

Curry Sauce

Cook Aromatics

Heat 1 tablespoon oil and 1/2 tablespoon butter in a large skillet over medium heat. Add the finely chopped onion and a pinch of salt; cook, stirring, until soft and translucent, about 5–6 minutes. Add the minced garlic and ginger and cook 30–45 seconds more until fragrant.

Toast Spices

Stir in 1 tablespoon curry powder and 1/4 teaspoon turmeric and cook 45–60 seconds until spices bloom and become aromatic, stirring constantly so they don't burn.

Add Tomato and Liquids

Mix in 1 tablespoon tomato paste and cook 1 minute. Pour in 1/2 cup chicken stock and 1/2 cup coconut milk, scraping up any brown bits from the pan. Add 1/2 teaspoon salt, 1/4 teaspoon black pepper and 1/2 teaspoon brown sugar or honey. Bring the sauce to a gentle simmer and cook 3–4 minutes to slightly thicken.

Cook Chicken

In a separate large nonstick skillet or the same skillet (push sauce to one side), heat 1 tablespoon vegetable oil over medium-high heat. Remove excess marinade from the chicken (shake off but do not wipe dry). Add chicken in a single layer (work in batches if needed) and sear without moving for 2–3 minutes until golden on one side, then stir and cook another 2–3 minutes until nearly cooked through (internal temp about 160°F/71°C).

Transfer the seared chicken into the simmering curry sauce and stir to coat. Reduce heat to medium-low and simmer together for 5–6 minutes, or until chicken reaches 165°F (74°C) and sauce has thickened to coat the chicken. Taste and adjust seasoning with additional salt, pepper or a squeeze of lime juice.

Finish & Garnish

Remove pan from heat. Stir 1 tablespoon chopped cilantro and 1 teaspoon lime juice into the curry. Serve the boneless curry chicken alongside 1 cup cooked basmati rice (per recipe serving) or plated as a side. Garnish with additional cilantro leaves, toasted nuts and a small pinch of red chili flakes if desired.

Portioning: This recipe makes approximately 2 side servings. Transfer to serving dish and keep warm until ready to serve.