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California Curry

Tender, juicy chicken braised in a creamy coconut curry sauce spiced with Anaheim chili and ginger.

4

Servings

20 Mins

Prep Time

75 Mins

Cook Time

Prep

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Prepare the Ginger

Remove the skin of the ginger using a small spoon then finely chop. Add to a small bowl and set aside.

  • Ginger(finely chopped)1 tsp.
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Cooking Steps

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1. Add the Oil while Preheating the Pot

Add the oil while preheating the pot to 425°F/218°C (medium-high).

  • High Heat Oil(grapeseed, vegetable, canola)2 Tbsps.
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2. Dry the Chicken Thighs

Using a paper towel, thoroughly dry the chicken.

  • Chicken Thighs(skin on, bone in)4
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3. Season the Chicken

Generously season the chicken thighs with kosher salt and black pepper.

  • Kosher Saltas needed
  • Black Pepper(freshly cracked)as needed
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4. Add and Sear the Chicken

Once the pot is preheated, carefully place the chicken thighs skin side down in the pot. Sear on the first side for 5 minutes.

  • Chicken Thighs(skin on, bone in)4
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5. Flip and Continue Searing the Chicken

Using a pair of tongs, carefully flip each chicken thigh and continue searing for 3 more minutes.

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6. Remove the Chicken

Transfer the cooked chicken thighs from the pot to a paper towel lined plate or tray.

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7. Add Some of the Chicken Fat then Preheat the Pot

Pour the fat and oil from the pan into a small bowl, and return 1 tablespoon of the fat to the pot, then preheat the pot to 325°F/162°F (medium).

  • Chicken Fat1 Tbsp.
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8. Add and Cook the Chili, Bell Pepper and Onion

Add the peppers and onion and cook for 4 minutes, stirring frequently.

  • Anaheim Chili(diced small)¼ cup
  • Red Bell Pepper(diced small)½ cup
  • Yellow Onion(diced small)½ cup
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9. Add and Cook the Garlic and Ginger

Add the garlic and ginger and cook for 30 seconds, stirring continuously.

  • Garlic Clove(finely chopped)2
  • Ginger(finely chopped)1 tsp.
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10. Stir in the Coconut Milk and Chicken Stock

  • Coconut Milk1 ½ cups
  • Chicken Stock¼ cup
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11. Stir in the Spices

Stir to combine.

  • Cayenne Pepper⅛ tsp.
  • Turmeric(ground)½ tsp.
  • Yellow Curry Powder1 ½ tsps.
  • Chili Flakes¼ tsp.
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12. Add and Braise the Chicken

Add the seared chicken thighs to the sauce and cover with a tight fitting lid. Set the temperature to 215°F/101°C (low) and brasie for 45 minutes.

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13. Remove the Chicken and Reduce the Sauce

Remove the cooked chicken and set aside. Continue cooking the sauce without a lid for 10 minutes, whisking occasionally, until reduced and thickened. After 10 minutes turn the heat off before continuing with the recipe.

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14. Strain the Sauce

Strain the sauce through a fine mesh strainer into a blender, making sure to reserve the vegetables.

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15. Blend the Sauce

Blend the sauce on medium speed until smooth and creamy in texture, then transfer the sauce to a medium bowl.

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16. Fold the Vegetables into the Sauce

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17. Season the Curry

Whisk or stir in the salt, lime juice, and cilantro.

  • Kosher Salt½ tsp.
  • Lime Juice½ Tbsp.
  • Cilantro Leaves(finely chopped)1 Tbsp.
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18. Return the Sauce and Chicken to the Pot

Return the cooked chicken and the sauce and continue cooking at 215°F/101°C for 6 more minutes, uncovered, until heated through.

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19. Garnish and Serve

Divide the chicken thighs among serving dishes and top with the curry sauce. Garnish with lime wedges and picked cilantro leaves and serve immediately.

  • Cilantro Leaves(picked)25
  • Lime Wedges8
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