curry chicken thighs

Ingredients curry chicken thighs

4 lbs boneless skinless chicken thighs
4 Tbsp extra virgin olive oil
2 medium onions small dice
3 jalapeños seeded and small dice
16 cloves garlic minced
2 tsp fresh ginger grated
4 Tbsp dried basil
3 Tbsp yellow curry powder
2 tsp chili powder
Salt & black pepper
2 (13.5 oz) cans coconut milk
2 Tbsp cornstarch
1/2 cup chopped fresh cilantro
Rice

how to make curry chicken thighs

Season chicken on both sides with salt & pepper, set aside. Heat oil in large skillet on med-hi. Brown chicken on both sides in batches. Set chicken aside.

While skillet is hot stir in onions and jalapeños, cool about 5-7 minutes until soft.

Add in garlic and ginger, stir. Add in spices dried basil, yellow curry, & chili powder, stir all together and cook 3-4 minutes.

Add in coconut milk and stir to combine.

Add chicken back into skillet and cover with the sauce. Cover and reduce heat to medium low. Simmer for 20 minutes.

While chicken is cooking, make your rice.

Serve over rice and top with chopped fresh cilantro. Enjoy!