Bursting with aromatic flavor, this Indian-inspired favorite is spicy and super easy on the budget.
Makes 5 servings
Ingredients
- 5 bone-in, skin-on chicken thighs
- salt and pepper
- 4 tbsp. olive oil
- 2 carrots, medium dice
- 1 large red onion, medium dice
- 2 bell peppers, any color, medium dice
- 2 large tomatoes, medium dice
- 2 tbsp. garlic, chopped
- 12 oz. light sour cream or 1 can coconut milk
- 1 1/2 cups heavy cream
- 1/2 cup low sodium chicken stock
- 1 tbsp. curry powder
- 1 tsp. cumin
- 1/2 tsp. turmeric
- sprinkle of cayenne
- 1 cinnamon stick
- ¼ cup chopped cilantro
Instructions
- Heat a large pan (preferably cast iron) over medium heat.
- Season thighs with salt and pepper, then add 2 tbsp of oil to the hot pan.
- Add chicken to the pan, skin side down. As the chicken skin starts to get crispy, drain the excess fat into a disposable container, such as an empty tin can.
- Cook for 10–15 minutes or until the skin is browned and crispy. Flip the thighs and cook for 7 more minutes, then remove from the pan and set aside. Don’t wipe the pan clean, because you’ll want to keep those brown bits of goodness!
- Add the remaining oil to the pan, then add the veggies* and garlic and cook for 7 minutes.
- Next, add the sour cream or coconut milk to the pan, scraping up all of those brown bits on the bottom of the pan.
- Add the cream, stock, spices and cilantro to the pan.
- Bring everything to a boil and then reduce down to a simmer.
- Return the chicken thighs to the pan skin side up and cook until it’s done and the sauce has thickened (about 10 minutes).
- Taste and season with salt and pepper.
- Serve with cauliflower rice, brown rice or simply on its own!
*You can also add 10 oz of spinach or kale to the dish for a little extra veggie power!