Browned Chicken Thighs with Potatoes and Tomatoes

Stew pot full of Madras Curry marinated chicken thighs with potatoes and tomatoes

Browned Chicken Thighs with Potatoes and Tomatoes

Makes: 4 servings

Prep Time: 20 minutes

Cook Time: 80 minutes

Enjoy a burst of flavor with this Browned Chicken Thighs recipe, featuring tender potatoes and juicy tomatoes, all simmered in a rich Madras curry sauce and cooked with organic grass-fed ghee. The ghee adds a deliciously buttery richness, while the Madras curry brings a warm, aromatic spice that perfectly complements the savory chicken and vegetables. Easy to make and packed with bold, comforting flavors, this one-pan dish is perfect for weeknight dinners or a special meal.

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Ingredients:

8 chicken thighs, cut into strips
2 pounds fingerling potatoes
1-1/2 pounds cherry tomatoes
2-3 cups yellow pearl onions
3 TBSP Organic Grassfed Ghee*
5 TBSP Organic Madras Curry Sauce*
1/2 tsp Himalayan Pink Salt*
1 TBSP Tellicherry Extra Bold Peppercorns*, black whole

Instructions:

PREP INSTRUCTIONS
1. Cut chicken thighs into strips, and place in a bowl. Toss with 4 TBSP Curry in a Hurry Madras sauce and salt.
2. Boil a medium pot of water and boil potatoes for 20 minutes, or until fork tender.
3. Boil a small pot of water, and prepare the pearl onions by submerging in boiling water for 3 minutes, then drain, cool with cold water, cut off the root end, and pop out the onions with your fingers.
4. Rinse the cherry tomatoes.

COOKING INSTRUCTIONS
1. Preheat the oven to 400°F.
2. In a large dutch oven, heat ghee on medium-high heat and place chicken strips in a single layer. Brown on one side, then flip and brown on the other side.
3. Stir in potatoes, onions, and tomatoes.
4. Stir in one more spoonful of Curry in a Hurry Madras sauce.
5. Cover, and cook for 30 minutes.
6. Uncover, and cook for 10 more minutes.
7. Let cool for 10 minutes before serving.
8. Season with salt and black pepper to taste.