A flavorful and aromatic chicken dish with a gentle curry spice, perfect served over rice or quinoa. This version uses fresh herbs and citrus for a bright, balanced taste.
Ingredients
3 lbs chicken thighs or drumsticks, skin removed
2 tablespoons mild curry powder
1 medium yellow onion, finely chopped
2 cloves garlic, minced
1/2 teaspoon smoked paprika
1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
1/2 teaspoon ground black pepper
1 teaspoon kosher salt, or to taste
2 tablespoons lime juice (freshly squeezed)
3 tablespoons olive or avocado oil
Optional: 1/2 teaspoon crushed red pepper flakes for mild heat
Instructions
Rinse and pat dry the chicken pieces. Place in a large bowl and drizzle with lime juice. Let sit 5 minutes, then drain excess liquid.
Sprinkle the curry powder, onion, garlic, thyme, smoked paprika, black pepper, salt, and red pepper flakes (if using) over the chicken. Toss to coat evenly. Marinate for 20–30 minutes at room temperature or cover and refrigerate for up to 2 hours.
Heat oil in a large skillet over medium heat. Add the chicken pieces, searing for 4–5 minutes per side until golden brown. Reduce heat to low, cover, and cook for 15–20 minutes, turning occasionally, until chicken is cooked through.
Taste and adjust seasoning if necessary. Serve hot over steamed white rice, jasmine rice, or quinoa for a complete meal.
