One Pot Chicken Curry

 

Ingredients:

 

1-2 tbsp. olive oil

1 onion sliced.

6 -8 chicken thighs with skin or 1 whole chicken cut into pieces.

2 tsps turmeric

2 tsps curry powder

1 tbsp red curry paste, or I substituted the 5 following ingredients:

 

1/3 tsp garlic powder

1/3 tsp coriander

1/3 tsp cumin

1/3 tsp chili powder

1/3 tsp ground ginger

 

3 to 4 fresh plum tomatoes or 2 cups fresh or frozen cherry tomatoes

      Or small can of whole or diced tomatoes

1 can unsweetened coconut milk

1 tbsp fish sauce or low sodium soy sauce

2-3 tsps. brown sugar

3-5 oz frozen or fresh spinach (thaw spinach if frozen before using)

Cilantro or Thai basil for topping (optional)

 

Serve with rice.

 

1.    Heat oven to 400 degrees F

2.    In a large sauté pan or large cast iron skillet, heat olive oil with a medium heat.  Add the onions and stir until the onions soften and begin to brown, about 4-5 minutes.

3.    Add curry powder, turmeric, curry paste, or spices listed instead of paste.  Stir until onions are coated in the spices, about a minute.  Add the tomatoes, can of coconut milk and an empty can of water (using the coconut milk can). Stir.

4.    Add the fish sauce (or soy) and brown sugar and begin to simmer.

5.    Add the chicken pieces and turn to coat.  Leave skin side up.

6.    Transfer pan to oven uncovered and cook for 1 hour or until the liquid has reduced considerably, the chicken skin is brown, and meat falling off the bone.

7.    If the liquid reduces too much, add a quarter cup.

8.    Add spinach cook a few more minutes and then it is done.

9.    Spoon rice into bowl, top with chicken, sauce and cilantro or Thai basil.

10. Enjoy!!!

 

A great addition is cubed butternut squash and is a very good rice substitute if needed.