Recipe adapted from Hollie Greene of JoyFoodly
What Do We Need?
1/2 cup vegetable oil
5 skinless, boneless chicken thighs
2 teaspoons kosher salt
1 tablespoon curry powder
1 tablespoon fresh ginger, peeled and minced
1/2 yellow onion, chopped
2 garlic cloves, minced
2 cups cherry tomatoes
1 1/2 cups chicken broth
Juice of 1 lime
1 bunch cilantro, chopped
How Do We Make It?
Dry off chicken thighs with paper towels. Lightly sprinkle with 1 teaspoon salt.
Cut off the stems of the green beans (you can leave the tails on). Cut the green beans into bite-sized pieces. Rough chop the cilantro (you can use it at the end of cooking to garnish your dish).
Heat 1/8 cup of the oil in a deep skillet or Dutch oven and sear chicken, 2 minutes per side. Remove chicken and set aside on a plate.
On very low heat, add curry powder to the remaining 1/8 cup oil. Allow the spices to warm up, releasing their beautiful aroma.
Add the garlic, onion, ginger, and a pinch of salt and sweat on low heat for about 3 minutes. Add all the chopped vegetables (keep cherry tomatoes whole) and stir together.
Return the seared chicken to the pot and add the chicken broth. The broth should come up around its sides but not completely cover the chicken.
Turn the heat on the burner to medium-low. Scrape the bottom of the pan with a wooden spoon where the chicken was seared. This will release the brown bits that stuck to the bottom of the pan that have a ton of flavor.
Bring the sauce to a low simmer, cover the pan with a lid and turn your heat down to low. After 12-14 minutes, remove the lid on the pan. Check chicken thighs. They should be cooked through and still very moist and tender.
Taste for seasoning (salt and pepper). Add the juice of the lime and the chopped cilantro before serving. Alternatively, you can serve with wedges of lime on the side.