Home Cooking

Thai Chicken Curry

Thai curry using bone-in chicken thighs?


Live your best food life.

Sign up to discover your next favorite restaurant, recipe, or cookbook in the largest community of knowledgeable food enthusiasts.
Sign Up For Free
Home Cooking 6

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!


Want to stay up to date with this post?

Recommended From Chowhound