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Thai Chicken Curry

Thai curry using bone-in chicken thighs?

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Thai curry using bone-in chicken thighs?

Journey | Mar 28, 2013 10:05 AM

I began making another dish using skin-on, bone-in chicken thighs when the group called in, all of whom decided they had a hankering for a Thai curry. Doesn't matter if it's Panang, Red or Green - I've got everything to hand and aim to please and now that the thought is in my head - I quite fancy it, too!

I've already browned the thighs and removed the skin, and was thinking of proceeding from there. The only thing is, I seem to recall the last time I tried using bone-in chicken, I did it slowly in the oven (covered) and the coconut milk coddled -- and, no - it didn't boil that I can remember.

Does anyone have advice? Should I do it on the stove top, bang it in a crock pot, or finish cooking the thighs in broth (poached) to be added to the sauce later? (The latter kinda seems a shame since it seems the bones would enrich the sauce with a deep chicken flavour.) Alternatively, go ahead with the original Chicken Tetrazzni and be dammed-LOL!

Cheers,
Christine

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