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curry chicken thighs with curry risotto

Curry Chicken Risotto

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  • Author: Eric Jones
  • Total Time: 45 minutes
  • Yield: 5 1x

Description

Pairing curry-seasoned chicken thighs with a creamy curry risotto, this Curry Chicken Risotto is the perfect dinner idea.

Ingredients

Units Scale

For the Curry Chicken:

  • 4–5 Organic chicken thighs
  • 1/2 tbsp organic ground turmeric
  • 1 tbsp curry powder
  • 1 tbsp paprika
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper
  • 1/2 tsp dried basil
  • 2 tsp olive oil

For the Curry Risotto:

  • 6 tbsp butter
  • 3 tbsp minced garlic
  • 1/2 cup chopped onion
  • 8 oz white mushrooms, chopped
  • 1 1/3 cup arborio rice
  • 1/3 cup Marsala cooking wine
  • 1 tsp garam masala
  • 1 tsp curry powder
  • 1/2 tbsp organic ground turmeric
  • 1 tsp coriander
  • 1/4 tsp oregano
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper
  • 3 cups chicken stock
  • 1 cup coconut milk
  • 1 cup grated parmesan cheese

Instructions

  1. Preheat oven to 400 degrees.
  2.  Season the chicken thighs with turmeric, curry powder, paprika, sea salt, black pepper, and dried basil. Coat the chicken with olive oil to ensure the seasonings stick to it.
  3. Heat a 3—to 5-quart cast iron pan to high heat. Add 2 tbsp of butter and sear chicken thighs skin side down for 5 minutes. Flip and sear the other side for 3-4 minutes. Set the chicken to the side and remove the excess grease from a cooking pan, leaving some drippings behind to flavor the risotto.
  4. Lower the heat to medium and add 2 tbsp butter, minced garlic, onions, and mushrooms. Cook for 1-2 minutes. Add the arborio rice to the pan and cook for another 3 minutes. Add the Marsala cooking wine, garam masala, curry powder, turmeric, coriander, oregano, sea salt, and black pepper. Stir and cook for 1-2 minutes.
  5. Add the chicken stock and coconut milk to the pan. Stir and bring the ingredients to a boil. Remove from heat, add the chicken thighs to the pan, cover the pot, and bake in the oven for 25 minutes.
  6. Remove the pan from the oven and remove the chicken thighs. Set the chicken to the side. Add 2 tbsp butter and parmesan cheese. Stir until combined.
  7. Add the cooked chicken thighs back to the pan, cool, then serve.

Equipment

(paid link)

  • Prep Time: 5 minutes
  • Cook Time: 40 minutes
  • Category: Dinner
  • Method: Baked
  • Cuisine: Italian

Nutrition

  • Calories: 877
  • Sugar: 4.1g
  • Sodium: 681mg
  • Fat: 32.7g
  • Carbohydrates: 34.2g
  • Fiber: 3.4g
  • Protein: 43g
  • Cholesterol: 218mg

Find it online: https://dudethatcookz.com/curry-chicken-mushroom-risotto/