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Adora's Curried Chicken Thighs

Serves 6


  • 2 pounds of frozen skinless chicken thighs
  • 4 tablespoons of curry (enough to generously coat the chicken-toss in the remains)
  • 3 tablespoons of gee or butter. If do not use gee might make it half butter and vegetable oil to avoid burning butter
  • 1 yellow onion, coarsely chopped
  • 1 tsp. cumin
  • 1 tsp. coriander
  • 1/2 cup of basil
  • Pepper
  • 1 - 2 carrots well chopped
  • 1 box of frozen peas
  • 8 medium size (2" diameter) red skin potatoes cut into 1/4 chunks.
  • 1 14 oz. can of coconut milk diluted with 1 can of water (or go rich with chicken stock)
  • Juice of one lime
  • Garnish with generous amount of celentro or for those who "can't stand celentro" place on table and do it yourself.
  • Optional garnishments: raisins, roasted cashew


Sauté well-chopped onions in oil and remove from pan.

Cut chicken into generous bite size pieces and coat with curry.

Sauté the curry-coated chicken (Can be done with chicken in frozen state. Au contrare Adora's maneuver.)

Add cumin, coriander, carrots and sauté for another 5 minutes.

Add coconut milk, stock or water, basil, potatoes and sauted onions. Simmer covered for 20 to 40 minutes until potatoes are done. Serve over rice and garnich as suggested.

Finally, add frozen peas and/or spinach, a final splash of shopped celtentro, lime juice, and of course, salt and pepper to taste.