Oven-Roasted Chicken Curry
Oven-Roasted Chicken Curry Ingredients Serves 4 • 6-10 chicken thighs (skin on) • 8 oz. coconut milk • 7 oz. chickpeas, drained • 1 oz.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.usa.sassoregale.com.
Cooking tools:
- Carbon steel pan
- Oven
- Chef's knife
- Cutting board
- Colander
- Measuring cup
- Measuring spoon
- Spoon
Ingredients
- 6-10 chicken thighs (skin on)
- 8 oz. coconut milk
- 7 oz. chickpeas, drained
- 1 oz. vegetable or coconut oil
- 6-10 cherry tomatoes
- 1 cup chopped onion
- 2 red Thai chilis (bird’s eye), chopped
- 10-12 garlic cloves
- ½ tsp. red chili powder
- ½ tsp. turmeric powder
- 2-3 tsp. curry powder
- 10-15 curry leaves (as desired)
- Salt, to taste
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