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Crispy Chicken Thighs with Almond Milk Curry

Crispy Chicken Thighs with Almond Milk Curry
Prep time: , Cook time: , Total time:


Created by Julie Resnick of the Feedfeed for the Almond Board.



1 large yellow onion (or 2 small), quartered

4 large garlic cloves

1 (1-in.) piece fresh ginger

1 small jalapeño

1 teaspoon fennel seeds

4-6 skin-on, bone-in chicken thighs

Kosher salt and freshly ground black pepper, to taste

1 tablespoon olive oil

1 tablespoon curry powder

1 tablespoon garam masala

1 tablespoon ground cumin

1 cup almond milk

1 cup chicken broth

¼ cup freshly squeezed lime juice

Fresh cilantro, for serving

Toasted almond slices, for serving



In a food processor or high-speed blender, pulse onion, garlic, ginger, jalapeño, and fennel seeds together until a smooth paste forms.

Pat chicken thighs dry with a paper towel and season generously with salt and pepper.

Heat olive oil in a medium skillet over medium heat and place thighs, skin side down in pan. Cook, undisturbed, until skin is golden brown and crispy, about 8-11 minutes, depending on the size of the thighs. Once crispy, turn thighs over and cook until bottom sides are slightly cooked, about 5 minutes. Remove thighs from skillet and set aside on paper-towel lined plate.

In the skillet with residual chicken fat, cook onion mixture. Once golden brown, about 5 minutes, add curry powder, garam masala, cumin, and salt. Cook until fragrant, another 2 minutes. Add almond milk and chicken broth and cook for about 5 minutes, or until thickened slightly. Add chicken thighs and cook on medium heat until chicken is fully cooked through, 7-8 minutes. Add fresh lime juice, then top with fresh cilantro and toasted almonds and serve immediately.


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