Creamy Curry Chicken

Method7 steps

1. 1

   Step 1: Season all 3 raw chicken thighs with the chicken-seasoning salt and black pepper to taste. Lightly coat them with cornstarch and shake off excess. No coating mass is specified.

   Uses 3 raw chicken thighs · Chicken-seasoning salt, to taste · Chicken-seasoning black pepper, to taste · Cornstarch for a light coating, as needed

   
2. 2

   Step 2: Heat enough separate neutral frying oil in a pan over medium-high heat. Add all the coated chicken, skin-side down if it has skin, and brown for about 7 minutes on each side or until golden. Lift the browned chicken and its plate juices aside; it must finish cooking in the sauce.

   Brown chicken — repeat for each side · 7 minUses All earlier coated chicken thighs · Separate neutral frying oil, as needed

   
3. 3

   Step 3: Peel and chop the onion (1), peel and mince the 4 garlic cloves, and prepare the 1 tsp ginger, grating or mincing it if fresh. Melt all 2 tbsp butter in the same skillet over medium heat. Stir in the onion, garlic, ginger, all 3 tbsp red curry paste and 1 tbsp lemongrass paste. Add sauce salt and pepper to taste and cook for about 2 minutes, until fragrant without scorching.

   Cook curry aromatics and pastes · 2 minUses 2 tbsp butter · 1 onion, chopped · 4 cloves garlic, minced · 1 tsp ginger · 3 tbsp red curry paste · 1 tbsp lemongrass paste · Separate sauce salt, to taste · Separate sauce black pepper, to taste

   
4. 4

   Step 4: Stir all ½ cup chicken stock and ½ cup coconut cream into the fried aromatic curry base. Add the measured ½ tbsp lime juice, ½ tbsp sugar and 1 tsp fish sauce and bring to a gentle simmer.

   Uses All earlier fried aromatics and curry pastes · 0.5 cup chicken stock · 0.5 cup coconut cream · ½ tbsp lime juice · 0.5 tbsp sugar · 1 tsp fish sauce

   
5. 5

   Step 5: Reduce the heat to low and simmer the completed coconut curry sauce gently until it is slightly reduced and thickened, stirring as needed.

   Uses All earlier assembled sauce

   
6. 6

   Step 6: Return all the earlier browned chicken thighs and their plate juices to the thickened coconut curry sauce. Spoon sauce over them and simmer gently until the thickest part of every thigh reaches 74°C (165°F), checking away from any bone and continuing as needed for the actual size.

   Uses All earlier browned chicken and its plate juices · All earlier reduced sauce

   
7. 7

   Step 7: Divide the fully cooked chicken and complete curry sauce into 3 servings. Serve with optional separately prepared steamed rice. If desired, wash and chop chives and grate the separate garnish Parmesan over the servings.

   Uses All fully cooked chicken and complete sauce · Optional ready cooked rice; amount unspecified · Optional chives, washed and chopped · Optional grated Parmesan garnish