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Curry Chicken Thighs

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Ingredients

Adjust Servings:
12 skin-on Chicken thighs
1/4 cup Curry Masala seasoning
Salt
freshly Ground black pepper
3 tablespoons Vegetable oil
4 minced Red hot chili peppers
1 large diced Onion
2 medium diced Carrot
2 cups of peeled and diced fresh Pumpkin
2 diced Cubanelle peppers
1 peeled and diced Yucca potato
1 cup Okra
2 cups Greens beans
4 minced Garlic cloves
2 cups Chicken stock
1/2 cup freshly squeezed Orange juice

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Curry Chicken Thighs

Cuisine:

    Chicken

    • 90 minutes
    • Serves 6
    • Easy

    Ingredients

    Directions

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    Indian food just hits different! It is full of flavors, hot, spicy, sour, sweet, savory. In a word, heavenly.

    When talking about Indian food, the first thing that comes to mind is the heartwarming curry.

    Today we have a great curry chicken thighs recipe for you that will make for a fantastic dinner when you are craving Indian food as it is easy to make.

    You can adjust the heat to your liking and enjoy it with a side of steamed rice.

    Featured image:
    curry chicken thighs and potato
    by bo ure @ flickr

    Steps

    1
    Done

    Preheat the grill to 400 degrees F

    2
    Done

    Season the chicken thighs with curry masala seasoning liberally and season with salt and pepper to taste.

    3
    Done

    Grill the chicken thighs for 8 to 10 minutes per side.

    4
    Done

    In a saute pan, add oil, chili peppers, onion, carrot, pumpkin, cubanelle pepper, yucca, okra, green beans, and garlic. Saute them together, stirring occasionally, until heated and lightly browned then remove from the heat and set aside.

    5
    Done

    After grilling the thighs, place them on a foil pan and cover them with the sautéed vegetables. Pour the chicken stock and orange juice over the chicken and vegetables.

    6
    Done

    Transfer the foil pan to the grill and continue cooking for 30 to 40 minutes, until chicken is fully cooked and vegetables are soft and tender.

    7
    Done

    Remove from heat and serve.

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