If you’ve never heard of this, it’s probably because you don’t live in the South. This is completely, 100% Southern. What’s funny is– I have no idea why that’s so. I don’t really associate curry and cilantro with the South–but hey, I didn’t make this up. It’s usually got some bacon in it and served over rice, but for budget and time’s sake, I didn’t use bacon– I did, however, saute the chicken in bacon renderings. My favorite. As you can see from the picture, we used drumsticks. I strongly advise you to follow the recipe below and use boneless chicken thighs (skinless, if you want) because drumsticks, as cheap as they may be, take forever + a lifetime to brown and cook through.
- 1 lb. boneless chicken thighs, skinless will work too
- 1 onion, diced
- 2 t garam masala
- 1 t curry powder
- 1/2 c raisins
- 2 t fresh ginger, minced
- 1 can coconut milk
- 1 lime, juiced
In a skillet, melt some fat over medium-high heat. Salt and pepper the chicken thighs. Sear them on both sides until browned and cooked through. Remove from the pan and place on your serving platter.
Add the diced onion, garam masala, curry powder and ginger to the saute pan. Saute until the onions are tender. Add the coconut milk, raisins and lime juice. Simmer for a few minutes. Spoon the sauce over the chicken thighs.
Top with fresh cilantro and sliced almonds.
You will probably have leftover sauce. Here’s an idea to use it up…
To the remainder of the sauce, add 2 cups of chicken stock. Ta-da, you’ve made a coconut curry soup. Add leftover pulled chicken thighs or roughly dice up a pound of chicken breasts and add to the soup. Let the soup simmer on medium heat until the chicken is cooked through.