Red Curry Chicken with Honey Yogurt Sauce
A fragrant and spicy chicken dish that will transport you and your taste buds!
- boneless skinless chicken thighs 4
- olive oil
- onion 1
- cloves of garlic 3
- Mild paprika, to season chicken
- cooking sherry 1/3 cup, room temperature
- can coconut milk 13.5oz can
- tomato paste 2Tbps
- crushed tomatoes 14oz
- yellow curry powder 1tsp
- red curry paste 2Tbsp
- sugar 2tsp
- salt 1tsp
- Cayenne, to taste
- 1 cup jasmine rice
- lime 1/2
- cilantro Handful
- green onion 2
- plain greek yogurt 1c
- mayonnaise 1/3c
- honey 1Tbsp
- lime 1
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For the chicken
- Preheat oven to 350F. Heat a dry pain over medium high. Meanwhile, dry chicken thighs and season with salt, pepper and a light dusting of paprika on both sides. When a drop of water glides across the pan, add a Tbsp of olive oil. Add 2 of the chicken thighs and sear about a minute on each side. Remove and repeat with the other 2 thighs. We are just searing the chicken here, not cooking. Remove the chicken and add the sherry to deglaze. Once the brown bits come up from the bottom of the pan, add the chopped onion and garlic. Cook until the onion is translucent. You may want to turn down the heat a bit, we don't want the garlic to brown. Add coconut milk, tomato paste, crushed tomatoes, yellow curry powder, red curry paste, sugar and salt. Stir to combine. At this point, I sprinkle cayenne across the top of the curry but it's really to taste. Start small and taste until you get the heat you're looking for. Then add the rice and lime juice and stir. Pour the curry into a pan or pot with a lid and into the oven for 35 minutes. Taste to make sure the rice is finished. You may need to put it back into the oven for a few minutes. Serve in bowls. Chop the cilantro and onions and sprinkle on top of the curry. Add a generous dollop of yogurt sauce (recipe below).
- Yogurt sauce
- In a medium sized bowl combine yogurt, mayonnaise and honey. You can add mint or cucumber to taste. If you decide to add cucumber, slice lengthwise and scoop out the middle. Grate the cucumber into the sauce, combine and you'll want to add 1/2tsp of salt too. If adding mint, use fresh and finely chop 1tsp and add into yogurt mixture. No salt necessary with the mind and honey.
- I like to serve this with naan bread. Shamefully I don't make it though maybe I'll try that someday. Drizzle some olive oil on a cookie sheet, lay down the naan and drizzle the tops as well. Grind a light dusting of salt. I put it in my warming oven while the curry is cooking. If you don't have a warming oven, pop it in after you remove the curry and turn off the oven. It should be warm enough to heat up the bread while you're serving up the curry. Namaste!
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