How To Make Cast Iron Skillet Curry Chicken Recipe
A spicy and flavorful chicken curry made in a cast iron skillet.
Serves:
Ingredients
- 4 chicken thighs, bone-in and skin-on
- 1 tbsp curry powder
- 1 tsp paprika
- 1 tsp cumin
- 1/2 tsp turmeric
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tbsp grated ginger
- 1 can (14 oz) diced tomatoes
- 1/2 cup coconut milk
- 1/2 cup chicken broth
- 1 cup frozen peas
- cilantro, for garnish
Instructions
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Preheat oven to 375°F.
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In a small bowl, mix together curry powder, paprika, cumin, turmeric, salt, and black pepper.
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Heat olive oil in a cast iron skillet over medium-high heat. Add chicken thighs, skin side down. Cook for 5-7 minutes or until golden brown. Flip and cook for another 3-4 minutes. Remove from skillet and set aside.
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Add onions, garlic, and ginger to the skillet. Cook for 2-3 minutes until softened.
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Add the spice mixture and stir to combine with the onion mixture.
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Pour in diced tomatoes with their juice, coconut milk, and chicken broth. Stir to combine.
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Return chicken to the skillet, skin side up. Spoon sauce over the chicken.
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Bake in the preheated oven for 30-35 minutes or until the chicken is fully cooked.
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During the last 5 minutes of cooking, add frozen peas to the skillet.
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Garnish with fresh cilantro before serving.
Nutrition
- Calories : 403kcal
- Total Fat : 26g
- Saturated Fat : 10g
- Cholesterol : 111mg
- Sodium : 534mg
- Total Carbohydrates : 11g
- Dietary Fiber : 3g
- Sugar : 5g
- Protein : 30g
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