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How to Make Crispy Chicken Thighs with Almond Milk Curry
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SPONSORED in partnership with Almond Board
A Note From feedfeed

Ready for a tasty weeknight dinner that comes together in under 30 minutes? Whip up these crispy chicken thighs! Pulsing a sofrito in the food processor saves you a ton of prep time while also creating a flavorful base for the rest of the dish. Creamy almond milk balances out the rich curry sauce for a chicken dinner that the whole family can enjoy. Don’t forget to garnish with extra limes and cilantro! Click here to learn more about the Almond Board of California.

I partnered with with the Almond Board of California to create this recipe. For more almond milk recipes, visit almonds.com.

Recipe

Prep time 15mins
Cook time 20mins
Yield: Serves or Makes 4
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ingredients

  • 1 large yellow onion, quartered
  • 4 large cloves garlic
  • 1 (1-inch piece) fresh ginger
  • 1 small jalapeño
  • 1 teaspoon fennel seeds
  • 6 chicken thighs, bone-in, skin-on
  • Kosher salt, To Taste
  • Freshly ground black pepper, To Taste
  • 1 tablespoon olive oil
  • 1 tablespoon curry powder
  • 1 tablespoon garam masala
  • 1 tablespoon ground cumin
  • 1 cup almond milk
  • 1 cup chicken broth
  • 1/4 cup lime juice, freshly squeezed
  • Fresh cilantro, chopped (optional), for serving
  • Toasted almond slices, (optional) for serving

Method

  • Step 1

    In a food processor or high speed blender, pulse onion, garlic, ginger, jalapeño, and fennel seeds together until a smooth paste forms. Set aside.

  • Step 2

    Pat chicken thighs dry with a paper towel and season generously with salt and pepper.

  • Step 3

    Heat olive oil in a medium skillet over medium heat and place thighs, skin side down in pan. Cook, undisturbed, until skin is golden brown and crispy, about 8-11 minutes, depending on the size of the thighs. Once crispy, turn thighs over and cook until bottom sides are slightly cooked, about 5 minutes. Remove thighs from skillet and set aside on a paper-towel lined plate.

  • Step 4

    In the skillet with residual chicken fat, cook onion mixture. Once golden brown, about 5 minutes, add curry powder, garam masala, cumin, and salt. Cook until fragrant, another 2 minutes. Add almond milk and chicken broth and cook for about 5 minutes, or until thickened slightly. Add chicken thighs and cook on medium heat until chicken is fully cooked through, 7-8 minutes. Add fresh lime juice, then top with fresh cilantro and toasted almonds and serve immediately.

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