Savory Curried Chicken Thighs with Fresh Carrot Peanut Sauce
A dish that beautifully melds bold spices with creamy textures, making it an unforgettable meal for any occasion.
Equipment
- Skillet
- Blender or Food Processor
Ingredients
Chicken Thighs
- 4-6 pieces bone-in, skin-on chicken thighs Ideal for absorbing curry spices and holding moisture.
Curry Powder
- 2 tablespoons curry powder Infuses chicken with vibrant flavor.
Garlic
- 4 cloves minced garlic Adds aromatic depth.
Ginger
- 1 tablespoon freshly grated ginger Brings a zesty kick.
Salt and Pepper
- Salt and Pepper To taste.
Carrots
- 2 large carrots, peeled and chopped Star of the peanut sauce.
Peanut Butter
- 1/3 cup creamy peanut butter Brings richness and nutty flavor.
Coconut Milk
- 1 cup full-fat coconut milk Lends creaminess and tropical flavor.
Lime Juice
- 1 piece lime, juiced Adds brightness and acidity.
Cilantro
- fresh cilantro leaves For garnish.
Instructions
- Start by preparing the chicken thighs. Pat them dry with a paper towel to ensure a nice sear. Season both sides generously with salt and pepper.
- Heat a large skillet over medium-high heat and add a tablespoon of cooking oil. Once the oil is shimmering, carefully place the chicken thighs skin-side down in the skillet. Sear them for about 5-7 minutes until the skin is golden brown and crispy. Flip the chicken and cook for an additional 5 minutes on the other side, then transfer to a plate and set aside.
- In the same skillet, reduce the heat to medium and add the minced garlic and grated ginger. Sauté for about 30 seconds until fragrant, stirring constantly to avoid burning.
- Next, add the curry powder to the skillet. Toast it for 1 minute, allowing the spices to release their essential oils and intensify in flavor.
- Return the chicken thighs to the skillet, nestling them among the spices. Pour in the coconut milk, ensuring that the chicken is partially submerged. Bring the mixture to a gentle simmer.
- Cover the skillet and let the chicken cook for about 25-30 minutes, or until it reaches an internal temperature of 165°F (75°C) and is tender.
- While the chicken cooks, prepare the fresh carrot peanut sauce. In a blender or food processor, combine the chopped carrots, peanut butter, lime juice, and a pinch of salt. Blend until smooth and creamy, adding a splash of water if needed.
- Once the chicken is cooked, remove it from the skillet and set it aside again. Stir in the carrot peanut sauce into the remaining coconut milk mixture, mixing well to combine all the flavors.
- Return the chicken to the skillet, spooning the luscious sauce over the thighs. Let it simmer for an additional 5 minutes to heat through.
- Finally, garnish the dish with fresh cilantro leaves before serving.
Notes
This dish pairs excellently with jasmine rice, quinoa, or a fresh salad. Store any leftovers in an airtight container in the fridge for up to three days.