Simple & Quick Curry Chicken

We are lovers of all things CURRY!  I haven’t made anything with curry in a while and I really didn’t feel like going to the grocery store last night, so I did my usual when I have nothing creative to make… I crossed my fingers in hopes that it would turn out tasty, threw a few ingredients in a cast iron skillet, and prayed it was at least edible.  Whew.  Why is it that the dishes you put no time into always turn out so much better than the recipes you put HOURS of preparation in for??  WHY?!?!

I hope you like this dish as much as we did.  The sauce is so yummy!  I could literally just eat it with a spoon.  I didn’t.  But I thought about it.  So, I dipped my broccoli into it instead!  Please enjoy!

Yields: 2 Servings


  • 2 tbsp fat (I used equal parts of butter and olive oil)
  • 4 organic chicken thighs, skin-on/bone-in, washed and pat dry
  • 1 cup sliced mushrooms
  • 1/2 onion, small diced
  • 2-3 garlic cloves, minced
  • 1 – 1.5 cups chicken stock
  • 1/2 cup milk (dairy or nondairy)
  • 2 tbsp curry
  • 2 heaping tbsp honey
  • couple dashes of cayenne
  • salt and pepper to taste
  • slurry: 2 tsp tapioca flour and 2 tsp water, mix it together


  1. Preheat the oven to 400 degrees.  Heat up a cast iron skillet (or oven proof skillet) on medium-high heat.  Add the fat.  Season the chicken with salt and pepper.  Once the skillet is super hot, add the chicken skin-side-down.  Let it get good and brown.  You want the skin to be crispy.  (5-7 minutes)
  2. Set the chicken on a plate for a couple minutes.  Your chicken is NOT cooked through.  Add the onion, garlic, and mushrooms to the fat and drippings of the pan.  Saute until translucent.
  3. Add the stock, curry, honey, cayenne, salt and pepper.  DON’T ADD THE MILK YET.  I didn’t completely submerge my chicken in the sauce because I wanted the skin to stay crispy.
  4. Throw the pan in the oven and let it cook for 25-30 minutes or until the temperature of the chicken is 165 degrees.
  5. Carefully take the chicken out of the skillet and place it on a plate for a few.  Put the skillet on medium-low heat.  IF your sauce isn’t thick enough add a little slurry to it (2 tsp tapioca and 2 tsp water).
  6. Add the milk.  Gently stir.  TASTE THE SAUCE.  Adjust the seasoning if need be.  Add the chicken back to the skillet.  Garnish with cilantro.  Let it simmer on low until you’re ready to chow down!





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