Quick Chicken Curry
- 8 bone-in chicken thighs (about 3 pounds)
- 1/8 teaspoon sea salt
- 1/8 teaspoon ground black pepper
- 1/8 teaspoon granulated garlic
- 2 teaspoons oil (coconut, olive or algae)
- 1 cup canned coconut milk
- 1/2 cup chicken broth
- 3 garlic cloves, finely chopped
- 1 tablespoon curry powder
- 2-3 teaspoons jarred ginger puree or finely grated fresh ginger
- 2 pinches saffron threads (optional)
- 1 pinch of red pepper flakes (or more for more heat)
- Juice of half a lime
- 2 teaspoons arrowroot starch (optional to thicken sauce)
- 1 tablespoon chopped fresh cilantro or Italian parsley (optional garnish)
- Turn thighs skin side down and trim chicken thighs of extra skin and fat. Turn over, skin side up and sprinkle with salt, pepper, and garlic.
- In a medium bowl stir or whisk together coconut milk, broth, garlic, curry powder, ginger, saffron, red pepper and lime juice. Set it near the stove as you cook the chicken.
- Place a medium saute or fry pan large enough to hold chicken in a single layer over medium heat. When the pan is hot, add the oil, then add the chicken thighs skin side down. Turn heat down to medium low. Cook chicken until the skin side is golden, 5-7 minutes. Remove chicken to a plate or rimmed baking sheet and pour off extra fat. Add chicken back to the pan top side up.
- Pour the milk-broth mixture around the pieces. Bring the pan to a simmer, cover and turn to heat to low. Cook the chicken for approximately another 7-10 minutes, or until they reach 165°F internally. They cook pretty quickly.
- You can serve the chicken right away with the pan juices. If you want to thicken the juices, remove the thighs to a platter. Whisk the arrowroot starch with 1 tablespoon of water until smooth and add to the pan, stirring until smooth and thickened, about 1 minute. Serve sprinkled with cilantro or parsley.
Note – If you want a very smooth sauce, pulse in a blender for a few seconds.