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Curry and Honey Chicken Thighs

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Curry and Honey Chicken Thighs

with masala potatoes with yogurt, cilantro chutney and chili pepper

Informations supplémentaires
35 min. | 702 kcal | easy | Family, Favorite, Spicy, Needs a blender |
1. Cook the potatoes Warning, spicy pepper! If you have sensitive skin, use gloves to handle the ingredient. Remove the seeds for less heat. Preheat the oven to 425°F. Cut the potatoes into small cubes. Toss with 1/4 of the spice blend, a drizzle of oil, salt and pepper. Place on a baking sheet lined with baking paper. Bake in the oven for 20-22 minutes.
2. Setup Thinly slice the onion. Roughly chop the spinach. Thinly slice the chili. Slice the lime in half.
3. Cook the chicken Mix the thighs with the curry powder, honey, a drizzle of oil, salt and pepper. Heat a drizzle of oil in a pan over medium heat. Cook the thighs 6-7 minutes per side until the center is cooked.
4. Make the cilantro chutney Bring a small pot of water to a boil. Blanch the spinach for 1 minute. Drain well. Add the spinach, cilantro, remaining spice blend, 1/3 2P | 1/2 3P cup of oil, salt and pepper in a container. Reduce everything to a sauce with a hand blender. Add a little lime juice.
5. Plate your dish Serve the chicken with the potatoes topped with yogurt, the cilantro chutney, red onion and chili pepper to taste (spicy!). Otherwise, leave everything in the center of the table and let everyone help themselves. Bon appétit!
4 unit Chicken Thighs
500 g White Potato(es)
0.5 unit Red Onion(s)
2 unit Cilantro
40 g Baby Spinach
1 unit Greek Yogourt 2%
15 ml Curry Powder
1 unit Honey
20 ml Spice Mix(garam massala powder,cumin powder,coriander powder,garlic powder)
1 unit Fresh Chili Pepper
0.5 unit Lime
What you need sheet pan, pan, pot, strainer, bowl, hand blender
702 kcal
Amount
% daily value
Amount
% daily value
carbohydrate 54g
18%
fat 17g
26%
cholesterol 357mg
119%
fiber 7g
28%
protein 82g
saturated 5g
25%
sodium 432mg
18%
sugar 14g
trans 0g