Jason Brown, Chef, Food Stylist
Ingredients:
- 8 chicken thighs (approx. 2lbs)
- 1 tbsp curry powder
- salt & pepper
- 2 tbsp avocado oil (split)
- 1 tbsp fresh ginger (minced)
- 2 cloves garlic (minced)
- 1 tsp cumin
- 1 tbsp tai red curry paste
- 2 cups cherry tomatoes (cut in half)
- 1 bunch rainbow carrots (peeled, medium dice)
- 2 medium bell pepper (small dice)
- 2 medium zucchini (medium dice)
- 1 ½ cups garbanzo beans
- 1 13.5 oz can coconut milk
- ¼ cup sugar
- 1 tbsp paprika
- 2 cups veggie broth
- ¼ chopped scallions
Directions:
- *Pre Heat Oven 350F
- Season chicken with curry powder, salt & pepper
- In a braising pan heat oil and sear chicken thighs on med high heat for about 1-2 mins each side. Chicken should be golden brown, remove from pan and set aside
- In the same pan add remaining oil, garlic, ginger, cumin, tai curry paste and sauté for another minute
- Add bell pepper & rainbow carrots, sauté for 3-4 minutes
- Add tomatoes, zucchini and garbanzo beans continue to sauté for another 1-2 minutes
- Pour in coconut milk, veggie broth and stir in sugar and paprika
- Bring to a simmer and place chicken thighs back in pan.
- Cover pan and place in pre-heated 350F oven for 30-40 minutes
- Remove from oven and ladle the chicken vegetable curry over rice, noodles or cous-cous
- Garnish with chopped scallions
Culinary Tip:
To add more spice finely dice a jalapeno and add when sautéing vegetables. To make completely vegan simply omit the chicken and substitute with tofu or tempeh.