Skillet-Braised Green Curry Chicken

Winner, winner, chicken dinner—perhaps an 11 on a scale of 1 to 10. Chicken curries are often made with boneless, skinless chicken. Here, bone-in, skin-on thighs (and in our case, breasts) are cooked until the skin is nice and crisp; the contrast of that rich crackle with the bright, aromatic sauce was just magical! Certainly impressionable enough to serve to guests.

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I often tweak a recipe to align with our own culinary predilections. In this case, I cooked closer to 3 1/2 pounds of chicken and included two bone-in breasts (I prefer white meat) along with five thighs. And usually two cloves of garlic never cuts it, so I minced up four. And the most perplexing ingredient quantity was only 2 ounces of baby spinach, really?? I nearly quadrupled the amount, and as you can see by the photos, it didn’t overwhelm the dish.

For some reason the chicken pieces took between 10-12 minutes (the recipe suggests 6-8 minutes) to crisp and brown to my expectations; but the remainder of the directions were spot on. When everything was ready, we spooned the contents over cooked Thai rice noodles which not only made for a fabulous full-on meal, it also provided a striking presentation.

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Skillet-Braised Green Curry Chicken

  • Servings: 4
  • Difficulty: easy
  • Print

Ingredients

  • 1 Tbs. vegetable oil
  • 2 to 2-1/4 lb. bone-in, skin-on chicken thighs
  • Kosher salt and freshly ground black pepper
  • 1 medium yellow onion, diced
  • 3 Tbs. Thai green-curry paste; more to taste
  • 2 cloves garlic, minced
  • 1 13- to 15-oz. can coconut milk
  • 1 medium red bell pepper, thinly sliced
  • 1 Tbs. fish sauce
  • 1 packed tsp. light brown sugar
  • 2 oz. baby spinach (or much more like 7 oz. as we did)
  • 1 medium lime, cut into wedges
  • 1 Tbs. coarsely chopped fresh cilantro
  • Hot cooked rice or rice noodles

Directions

  1. Position a rack in the center of the oven, and heat the oven to 400°F.
  2. Meanwhile, heat the oil in a large cast-iron or other oven-safe skillet over medium-high heat. Pat the chicken dry with paper towels, and season with 1 tsp. salt and 1/4 tsp. pepper.
  3. Add the chicken to the skillet skin side down, and cook until the fat is rendered and the skin is crisp and golden, 6 to 8 minutes (do not flip; the chicken will cook more later).
    IMG_8789
  4. Transfer the chicken to a large plate. Remove all but 1 Tbs. of fat from the pan.
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  5. Add the onion to the skillet, and cook over medium heat, stirring occasionally, until softened, 2 to 3 minutes.
  6. Add the curry paste and garlic, and cook, stirring, until fragrant, about 30 seconds.
    IMG_8793
  7. Add the coconut milk, bell pepper, fish sauce, sugar, and 1/4 tsp. salt. Scrape up any brown bits at the bottom of the pan with a wooden spoon, and bring to a simmer. Season to taste with additional curry paste.
    IMG_8795
  8. Return the chicken to the pan skin side up, along with any accumulated juices from the plate.
  9. Transfer to the oven uncovered, and braise until a thermometer inserted in the thighs registers 165°F, 20 to 30 minutes.
    IMG_8800
  10. Transfer the thighs to a plate, leaving the sauce in the skillet. Add the spinach to the skillet, and stir until wilted. Season to taste with juice from a couple of the lime wedges, salt, and pepper.
    IMG_8802
    The 7 ounces of baby spinach wilted down a lot more than shown here.
  11. Pour the sauce onto a serving platter or divide among plates, then nestle the chicken into the sauce and sprinkle with the cilantro. Serve with rice or noodles and the remaining lime wedges.
    IMG_8806

http://www.lynnandruss.com

Adapted from a recipe by By Christine Gallary from Fine Cooking

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