Chicken Curry with Chorizo
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Entree
Serves: 4
Ingredients
  • 4 tablespoons unsweetened coconut flakes
  • 1 pound hot chorizo, casing removed
  • 4-6 chicken thighs (The recipe calls for 6 boneless, skinless chicken thighs but my grocery store only had large chicken thighs with skin and bone so I used those. It's a little extra fat but a whole lot more flavor!)
  • 2 teaspoons Kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 tablespoon olive oil
  • 1 large Spanish onion, halved and thinly sliced
  • One 1-inch piece of fresh ginger, peeled and finely chopped
  • 1 tablespoon curry powder
  • 1 teaspoon cayenne powder
  • 3 cups light coconut milk
  • 10 cherry tomatoes, halved
  • 1 small bunch chopped flat-leaf parsley or chopped scallions
  • 1 lemon, sliced into wedges
  • Brown basmati rice, for serving
Instructions
  1. Preheat the oven to 350 degrees. Spread the coconut flakes in an even layer on a baking sheet and toast until the coconut is golden and fragrant, 5-7 minutes. Remove the baking sheet from the oven and set aside to cool.
  2. Place the chicken thighs on a plate and pat dry with paper towels. Season the chicken thighs with salt and pepper.
  3. In a large Dutch oven set over medium-high heat, add 1 tablespoon oil. Once oil is hot, add the chorizo and cook, stirring occasionally and breaking up the meat, for 5-7 minutes. Take the chorizo out of the pan with a slotted spoon and leave the juices in the Dutch oven. Let the chorizo cool in a bowl. (If you would like to make this dish even healthier, you can pour the juices out of the pot and wipe it down before the next step.)
  4. Add the chicken to the same Dutch oven and cook, without moving, until lightly browned on one side, 4-5 minutes. Turn the thighs over and cook until the other side is browned, 2-3 minutes. Transfer the chicken to a plate.
  5. In the same Dutch oven set over medium heat this time, add the onion and ginger and cook, stirring occasionally, until the onion is soft but not browned, about 5 minutes.
  6. Add the curry powder and cayenne and cook, stirring constantly, until the spices are fragrant, about 30 seconds.
  7. Pour in the coconut milk and stir to combine.
  8. Add the chicken thighs back to the pot and bring the liquid to a simmer.
  9. Reduce the heat to low and cover the pot. Continue to cook until chicken thighs are cooked through, about 50 minutes.
  10. Finally, remove the lid from the pot and stir in the tomatoes and chorizo. Cook until warmed through, about 3 minutes.
  11. Top the curry with toasted coconut, scallions or parsley and lemon wedges. Serve with brown rice.
Recipe by Healthy Recipe Ecstasy at https://www.healthyrecipeecstasy.com/chicken-curry-with-chorizo/