Eosinophilic Esophagitis Friendly Chicken Madras Curry
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Learn more →Ingredients
4 servings
For the curry
- 2 tbsp garlic-infused oil
- 1 ½ lbs boneless, skinless chicken thighs, cut into 1 ½-inch pieces
- ½ tsp salt
- ¼ tsp black pepper
For the spice base
- 1 tbsp garlic-infused oil
- 6 scallions, green tops only, thinly sliced
- 1 tbsp fresh ginger, finely grated
- 2 tsp madras curry powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp smoked paprika
- ½ tsp ground turmeric
- ¼ tsp cayenne pepper
For the sauce
- 1 can (14 oz) diced tomatoes, drained
- 1 can (13.5 oz) full-fat coconut milk
- ½ cup chicken broth
- 1 tsp salt, or to taste
For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)
- 1 lime, cut into wedges (optional)
Instructions
- 1
Pat the chicken pieces dry with paper towels and season with 1/2 tsp salt and black pepper. Heat 2 tbsp garlic-infused oil in a large deep skillet or Dutch oven over medium-high heat until shimmering. Add the chicken in a single layer and sear undisturbed for 4 minutes, until the underside is golden and releases easily from the pan. Flip and sear the second side for 2–3 minutes until golden. Transfer the chicken to a plate — it will not be cooked through at this stage.
- 2
Reduce the heat to medium and add the remaining 1 tbsp garlic-infused oil to the same pan. Add the scallion green tops and grated ginger and cook, stirring frequently, until softened and fragrant, about 2 minutes.
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