Yellow Chicken Curry
Prep Time
15m
Jim's made-ahead yellow curry.
Active Time
30m
Inactive Time
90m
Total
2h 15m
Ingredients
3 tbsp butter, divided
2 tbsp olive oil
2 medium onions, thinly sliced
2 fat cloves of garlic, minced
2" piece of fresh ginger, peeled and grated
3 lbs chicken thighs, bone-in skin-on,
1 tbsp curry powder
1/2 tsp ground cumin
1/2 tsp ground coriander
1 tsp salt
1/2 tsp black pepper
1/2 tsp cayenne pepper
14 oz can coconut milk
2 tbsp lemon juice
1/2 cup raisins
1/2 cup roasted cashews
Directions
In large pan with a lid, heat olive oil and tbsp butter. Saute onions until softened, about 8 minutes. Add ginger and garlic, saute 2 more minutes
Remove excess skin from the thighs. There should still be some skin. Season with salt and pepper
Remove all onion, ginger, and garlic to a bowl. Scrape up brown bits on bottom
Add remaining butter. Brown chicken over medium high heat, about 5 minutes per side.
Combine curry powder, cumin, coriander, salt, black pepper, cayenne pepper, coconut milk, and lemon juice in a medium bowl. Stir to combine.
Add coconut milk mixture and onion mixture to the chicken. Stir to distribute evenly, making sure chicken is mostly submerged.
Bring to a boil, reduce heat, cover and simmer for 50 - 60 minutes.
Add raisins and cashews. Let sit at least 30 minutes before eating.
Optional. Allow to cool. Remove the chicken, de skin, and de-bone. Return to curry. Either refrigerate or reheat to serve.
NOTE. This is usually better served the day after it's made.
Source: Jim