We’ll usually start with a light browning of aromatics, garlic and sometimes onions or shallots in oil or butter. Then add in our spices. If we are feeling ambitious we’ll mix up combinations of favorite spices, toast them, and then continue from there. But usually we’ll enjoy the simplicity of a favorite curry blend for the spice mix, adding in an extra spice or two for a customized flavor or additional heat.
Watch the video making the Curry Coconut Milk Baked Chicken Thighs:
Cooking note: We tend to think of spices as lasting forever in the cupboard, but really the fresher the spices the better. After time they’ll start to lose their brightness and fullness of flavor. An older spice will work fine, but a fresher version is usually noticeably better.
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© Todd & Diane for White on Rice Couple, 2016. |
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Post tags: Asian, Chicken, Chicken Thighs, Coconut Milk, Curries, Curry, Stews
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