Curry-Spiced Chicken Thighs with Sugar Snap Peas & Fingerling Potatoes

Curry-Spiced Chicken Thighs

with Sugar Snap Peas & Fingerling Potatoes

Group Created with Sketch. 40 min
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  • icon-servings Created with Sketch.
    2 Servings
  • icon-nutrition Created with Sketch. Est. 665 Cals/serving

This Indian-inspired recipe uses classic spices and preparations along with seasonal vegetables to create wonderfully balanced, fresh dish. In addition to Madras curry powder (a blend of chiles popular in Southern India), you’ll create a flavorful yogurt sauce with cucumber and lemon juice to top the dish. Similar to raita (a traditional, versatile Indian yogurt condiment), the sauce’s cool richness beautifully contrasts the spiced chicken.

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Curry-Spiced Chicken Thighs with Sugar Snap Peas & Fingerling Potatoes
Title
  • 2 Bone-In, Skin On Chicken Thighs
  • ½ lb Fingerling Potatoes
  • ½ cup Plain Greek Yogurt
  • 6 oz Sugar Snap Peas
  • 1 Kirby Cucumber
  • 1 Lemon
  • 1 bunch Mint
  • 1 1-Inch Piece Ginger
  • 1 Tbsp Madras Curry Powder
tried-and-true
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instructions
Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 475°F. Wash and dry the fresh produce. Cut the potatoes lengthwise into 1-inch-wide wedges. Trim off and discard the end of each sugar snap pea; pull off and discard the tough string that runs the length of the pod. Grate the cucumber. Quarter and deseed the lemon. Pick the mint leaves off the stems; discard the stems. Peel and mince the ginger.

Roast the potatoes:
2 Roast the potatoes:

Place the potatoes on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange the seasoned potatoes in a single, even layer and roast 14 to 16 minutes, or until browned and tender when pierced with a fork. Remove from the oven and set aside in a warm place.

Cook the chicken:
3 Cook the chicken:

While the potatoes roast, pat the chicken thighs dry with paper towels; season with salt, pepper and half the Madras curry powder. In a medium pan, heat 2 teaspoons of olive oil on medium until hot. Add the seasoned chicken and cook, loosely covering with aluminum foil, 8 to 10 minutes per side, or until browned and cooked through. Transfer to a plate and set aside in a warm place, leaving any browned bits (or fond) in the pan.

Make the yogurt sauce:
4 Make the yogurt sauce:

While the chicken cooks, using your hands, squeeze the grated cucumber over a bowl to release as much liquid as possible; discard the liquid. In a medium bowl, combine the drained cucumber, yogurt and the juice of 2 lemon wedges; season with salt and pepper to taste.

Finish the vegetables:
5 Finish the vegetables:

Add 2 teaspoons of olive oil to the pan of reserved fond and heat on medium-high until hot. Add the ginger and remaining Madras curry powder. Cook, stirring frequently, 30 seconds to 1 minute, or until fragrant. Add the sugar snap peas, cooked potatoes and 2 tablespoons of water. Cook, stirring occasionally, 1 to 2 minutes, or until the snap peas are bright green. Remove from heat. Add the mint (roughly chopping just before adding) and the juice of the remaining lemon wedges; stir to combine and season with salt and pepper to taste.

Plate your dish:
6 Plate your dish:

Divide the finished vegetables and cooked chicken between 2 plates. Garnish each with a spoonful of the yogurt sauce. Serve with the remaining yogurt sauce on the side. Enjoy!

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1 Prepare the ingredients:

Preheat the oven to 475°F. Wash and dry the fresh produce. Cut the potatoes lengthwise into 1-inch-wide wedges. Trim off and discard the end of each sugar snap pea; pull off and discard the tough string that runs the length of the pod. Grate the cucumber. Quarter and deseed the lemon. Pick the mint leaves off the stems; discard the stems. Peel and mince the ginger.

2 Roast the potatoes:

Place the potatoes on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange the seasoned potatoes in a single, even layer and roast 14 to 16 minutes, or until browned and tender when pierced with a fork. Remove from the oven and set aside in a warm place.

Roast the potatoes:
Cook the chicken:
3 Cook the chicken:

While the potatoes roast, pat the chicken thighs dry with paper towels; season with salt, pepper and half the Madras curry powder. In a medium pan, heat 2 teaspoons of olive oil on medium until hot. Add the seasoned chicken and cook, loosely covering with aluminum foil, 8 to 10 minutes per side, or until browned and cooked through. Transfer to a plate and set aside in a warm place, leaving any browned bits (or fond) in the pan.

4 Make the yogurt sauce:

While the chicken cooks, using your hands, squeeze the grated cucumber over a bowl to release as much liquid as possible; discard the liquid. In a medium bowl, combine the drained cucumber, yogurt and the juice of 2 lemon wedges; season with salt and pepper to taste.

Make the yogurt sauce:
Finish the vegetables:
5 Finish the vegetables:

Add 2 teaspoons of olive oil to the pan of reserved fond and heat on medium-high until hot. Add the ginger and remaining Madras curry powder. Cook, stirring frequently, 30 seconds to 1 minute, or until fragrant. Add the sugar snap peas, cooked potatoes and 2 tablespoons of water. Cook, stirring occasionally, 1 to 2 minutes, or until the snap peas are bright green. Remove from heat. Add the mint (roughly chopping just before adding) and the juice of the remaining lemon wedges; stir to combine and season with salt and pepper to taste.

6 Plate your dish:

Divide the finished vegetables and cooked chicken between 2 plates. Garnish each with a spoonful of the yogurt sauce. Serve with the remaining yogurt sauce on the side. Enjoy!

Plate your dish: