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nameCreamy Curry Chicken
descriptionBoring chicken no more! Pep up weeknight dinners with this creamy chicken recipe.
urlhttps://12tomatoes.com/creamy-curry-chicken
inLanguageen-US
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Ingredients
  • 4 boneless chicken thighs
  • 3 cloves garlic, minced
  • 2 tablespoons curry powder
  • 1 tablespoon ginger, minced
  • 1 medium yellow onion, diced
  • 1 (13.5 oz.) can coconut milk
  • ¼ cup thyme, chopped
  • Kosher salt and freshly ground black pepper, to taste
  • Olive oil
  • Red pepper flakes, to taste
Preparation
  1. Season chicken thighs with olive oil, salt, and pepper.
  2. Heat 2 tablespoons olive oil in a large skillet or pan over medium-high heat. Place chicken thighs in hot oil and brown for 3 minutes per side. Remove from skillet and set aside.
  3. Add 1 tablespoon olive oil to the pan and sauté diced onion until softened.
  4. Mix in curry powder, minced garlic and ginger, stirring frequently to prevent burning, for 1 minute.
  5. Pour in coconut milk and bring to a simmer, then return chicken thighs to the pan and bring sauce to a boil.
  6. Cover pan and reduce heat to low, allowing the chicken and sauce to simmer for 20-30 minutes or until the chicken is fully cooked. Sprinkle chopped thyme over the top and serve hot. Enjoy!
Boring chicken no more! Pep up weeknight dinners with this creamy chicken recipe.
Course:

Recipe adapted from From A Chef's Kitchen

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Creamy Curry Chicken

Creamy Curry Chicken

4.6 from 13 votes
Servings: Serves 4
Author: Sarah Cool
Prep: 5 minutes
Cook: 2 hours 15 minutes
Chill: 20 minutes
Total: 2 hours 40 minutes

Ingredients

  • 4 boneless chicken thighs
  • 3 cloves garlic, minced
  • 2 tablespoons curry powder
  • 1 tablespoon ginger, minced
  • 1 medium yellow onion, diced
  • 1 (13.5 oz.) can coconut milk
  • ¼ cup thyme, chopped
  • Kosher salt and freshly ground black pepper, to taste
  • Olive oil
  • Red pepper flakes, to taste

Preparation

  1. Season chicken thighs with olive oil, salt, and pepper.
  2. Heat 2 tablespoons olive oil in a large skillet or pan over medium-high heat. Place chicken thighs in hot oil and brown for 3 minutes per side. Remove from skillet and set aside.
  3. Add 1 tablespoon olive oil to the pan and sauté diced onion until softened.
  4. Mix in curry powder, minced garlic and ginger, stirring frequently to prevent burning, for 1 minute.
  5. Pour in coconut milk and bring to a simmer, then return chicken thighs to the pan and bring sauce to a boil.
  6. Cover pan and reduce heat to low, allowing the chicken and sauce to simmer for 20-30 minutes or until the chicken is fully cooked. Sprinkle chopped thyme over the top and serve hot. Enjoy!