How to Prepare Chicken Thighs for Curry
Trim off excess fat, cut into bite-sized pieces, and marinate with yogurt, turmeric, cumin, and coriander for a juicy curry!
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Just toss 鈥榚m in the pot, cook longer. They鈥檒l absorb all that curry goodness and come out tender and tasty.
From experience, I coat them in a mix of ginger, garlic, and chili paste first. It gives a nice kick and depth to the curry.
I season them with salt, pepper, and curry powder before searing to lock in flavor. Then, I add them to the curry sauce!
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