Curry Chicken
Martha and Irwin Simon prepare dairy-free curry chicken and milkshakes.
Almond Curry Chicken
Watch the Video
Curry Chicken
Martha and Irwin Simon prepare dairy-free curry chicken and milkshakes.
We Also Love
- Comments()
The Martha Stewart Show, April 2010
- Yield Serves 4
Add to Shopping List
Ingredients
- 2 tablespoons olive oil
- Coarse salt and freshly ground pepper
- 8 bone-in, skin-on chicken thighs
- 1 large yellow onion, thinly sliced
- 1 teaspoon Madras curry powder
- 1/2 teaspoon freshly grated nutmeg
- 1 cinnamon stick
- 2 cups Almond Dream Original almond drink
- 1/2 cup sliced almonds, toasted
- 1/4 cup coarsely chopped cilantro
- Rice Pilaf with Shallots, for serving
Directions
-
Preheat oven to 400 degrees.
-
Heat oil in a medium ovenproof high-sided skillet. Season chicken with salt and pepper and place chicken, skin side down, in skillet. Cook until skin is golden brown and crisp, about 5 minutes; turn chicken and cook 2 to 3 minutes more. Transfer chicken to a plate and set aside.
-
Add onions to skillet and reduce heat to medium-low. Cook, stirring occasionally, until soft and beginning to caramelize, about 10 minutes. Stir in curry powder, nutmeg, cinnamon stick, and Almond Dream; season with salt and pepper; bring to a simmer. Return chicken to skillet, skin side up, and transfer to oven. Cook until chicken is cooked through, about 35 minutes.
-
Remove from oven and season with salt and pepper. Garnish with almonds and cilantro; serve with rice pilaf.
I made this last night... it tasted pretty good, but I would definitely substitute boneless, skinless thighs for the bone-on, skin-on ones called for. Way too much gloppy fat.
Your recipes look great, but it would be ever so helpful if you included a nutrition analysis for each one. Thank you! Linda