Crispy Chicken Thighs with Almond Milk Curry
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.