Recipe For Chicken Thighs Curry
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Melt butter then add the rest of the ingredients except chicken.
Recipe for chicken thighs curry. Heat oil in 10 inch skillet until hot. Make sure that you do not overcrowd the pan as the thighs will steam rather than brown and this could increase the chance of the chicken having a rubbery texture. Flatten chicken thighs and squeeze tightly into a square baking dish.
Remove skin and excess fat from chicken. Bake uncovered 375 for an hour. The chicken thighs are just sealed in a frying pan and this should only take a minute or two.
Cook chicken in oil over medium high heat until brown on all sides. Pour in the coconut milk honey if using and lemon juice and bring to a simmer. Roll chicken in sauce and put in greased baking dish.
I like to baste every 15 mins or so this is great with rice and broccoli. Cook the aromatics for 30 seconds until the spices start to stick to the pan. Heat oil in large skillet and stir in butter to melt.
Step 3 combine honey mustard curry powder and salt in a bowl. Cover and simmer about 10 minutes or until chicken is done. Sprinkle with remaining ingredients except sour cream.
Flip chicken and continue to cook until golden brown. Season chicken thighs with salt and pepper. Longer for bone in thighs.
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