Indian Curried Chicken Thighs
Description
Cook delicious curry chicken thighs with chickpeas, pineapple, peas, coconut milk, Greek yogurt, and Indian spices, and serve with naan and rice.
Ingredients
•
4 skinless, boneless chicken thighs, cubed
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salt and pepper to taste
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5 tablespoons curry powder
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1 teaspoon paprika
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3/4 teaspoon ground cinnamon
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3/4 teaspoon ground ginger
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1/2 teaspoon ground turmeric
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1 small onion, chopped
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2 cloves garlic, minced
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1 bay leaf
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3 tablespoons olive oil
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1 (14 ounce) can coconut milk
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1 (5 3/10 ounce) container Greek yogurt
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2 tablespoons tomato paste
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1 (16 ounce) canned chickpeas, drained and rinsed
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1 cup frozen peas
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4 tablespoons crushed pineapple
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1/2 lemon, juiced
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1/4 teaspoon cayenne pepper
Directions
1
Season cubed chicken with salt and pepper and set aside.
2
Preheat a large dry skillet over medium heat. Add curry powder and toast until lightly browned and fragrant, stirring constantly, 2 to 3 minutes. Add paprika, cinnamon, ginger, and turmeric and roast, stirring constantly, for 1 to 2 minutes. Stir in onion, garlic, and bay leaf. Pour in olive oil and mix to combine.
3
Mix chicken, coconut milk, yogurt, tomato paste, salt, and pepper into the spices in the skillet. Stir well to combine. Mix in chickpeas, peas, and pineapple. Bring mixture to a boil, reduce heat, and simmer for 20 to 25 minutes. Remove bay leaf and stir in lemon juice and cayenne pepper. Simmer for 5 more minutes. Taste and adjust the seasoning to your liking.