Balti Curry Chicken Thighs with Spring Greens
It’s no secret that we love curry of all kinds in our house. We often make it our Tuesday meal since we have our co-op pickup in the late afternoon. I love getting it made earlier in the day and setting a pot of rice to soak on the stove ready to switch on when we come home. It’s so versatile and definitely not culturally accurate, but I like to think that we can glean inspiration from other cultures with gratitude and creativity. Then we can find a way to make it work for our families on an average Tuesday night. That’s my kind of family dinner.
Ingredients:
1.5 pounds boneless, skinless chicken thighs
1 teaspoon sea salt
1/4 teaspoon each of ginger powder and ground cumin
1 tablespoon balti curry powder (or other curry powder you love!)
1 cup or 1/2 of a 14 ounce can of coconut milk (use the other half for coconut rice!)
1 cup chicken broth
1/2 cup heavy cream
1 can chickpeas, drained
2 large handfuls of greens roughly chopped (we usually use spinach or swiss chard)
Directions:
Preheat your oven to 325 degrees F. Lay the chicken thighs along the bottom of a wide saucepan with a lid. Sprinkle the salt, ginger, cumin, and curry powder over top and toss to coat well. Pour the coconut milk and chicken broth over top and stir again. Put the lid on and pop in the oven for about 45 minutes to an hour. The chicken thighs should have nice color on top and shred easily with a fork. Add the chickpeas, heavy cream, and chopped greens and stir through. The heat should wilt the greens without making them slimy! Serve over coconut rice with a big dollop of yogurt on top and enjoy!
