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Curry Chicken Thighs
Curry Chicken Thighs

Before you jump to Curry Chicken Thighs recipe, you may want to read this short interesting healthy tips about How to Boost Your Mood with Food.

Most of us have been conditioned to think that comfort foods are bad and to be avoided. Often, if your comfort food is a high sugar food or another junk food, this holds true. Other times, however, comfort foods can be altogether nourishing and it’s good for you to consume them. There are some foods that really can improve your moods when you consume them. When you are feeling a little down and are in need of an emotional pick-me-up, test out a couple of these.

If you want to fight depression, try eating some cold water fish. Herring, trout, tuna, wild salmon, and mackerel are all full of omega-3s and DHA. DHA and omega-3s are two things that actually help the grey matter in your brain run a lot better. It’s true: consuming a tuna fish sandwich can earnestly boost your mood.

Now you can see that junk food isn’t necessarily what you need to eat when you want to help your moods get better. Try a few of these suggestions instead.

We hope you got benefit from reading it, now let’s go back to curry chicken thighs recipe. To cook curry chicken thighs you need 14 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to cook Curry Chicken Thighs:
  1. Provide 4 lbs boneless skinless chicken thighs
  2. Get 4 Tbsp extra virgin olive oil
  3. Get 2 medium onions, small dice
  4. Prepare 3 jalapeños, seeded and small dice
  5. You need 16 cloves garlic, minced
  6. Get 2 tsp fresh ginger, grated
  7. Use 4 Tbsp dried basil
  8. Take 3 Tbsp yellow curry powder
  9. You need 2 tsp chili powder
  10. Get Salt & black pepper
  11. Provide 2 (13.5 oz) cans coconut milk
  12. Prepare 2 Tbsp cornstarch
  13. Prepare 1/2 cup chopped fresh cilantro
  14. Take Rice
Instructions to make Curry Chicken Thighs:
  1. Season chicken on both sides with salt & pepper, set aside. Heat oil in large skillet on med-hi. Brown chicken on both sides in batches. Set chicken aside.
  2. While skillet is hot stir in onions and jalapeños, cool about 5-7 minutes until soft.
  3. Add in garlic and ginger, stir. Add in spices dried basil, yellow curry, & chili powder, stir all together and cook 3-4 minutes.
  4. Add in coconut milk and stir to combine.
  5. Add chicken back into skillet and cover with the sauce. Cover and reduce heat to medium low. Simmer for 20 minutes.
  6. While chicken is cooking, make your rice.
  7. Serve over rice and top with chopped fresh cilantro. Enjoy!

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