March 29, 2008
I had very mixed results with this recipe — the curry paste is fantastic, a flavor that I have not done a lot of cooking with before. But the actual cooking instructions in the original recipe were way off for me — the chicken was raw, even when I cooked it for the maximum times suggested. As a result, I would definitely skip the broil-only method suggested in the original recipe, and instead bake the chicken with a short broil at the end to crisp and brown the skin.
Remember, I am using kosher chicken which is salted during the kashering process. So you may want to add a sprinkle of salt either to the curry paste or on top of the chicken skin if you’re not using kosher chicken.
My mom and I though this recipe was a definite keeper, but there is a minor drawback to using the curry powder — it colors the chicken bright yellow, and so once I removed the skin for G. he was very skeptical about eating “yellow chicken.” I served it with pan-fried Brussels sprouts and some whole wheat egg noodles as a nod to the boys.
Curried Ginger-Lime Chicken
Adapted from Crispy Ginger-Lime Chicken Thighs
2 Tbsp. grated ginger (I use bottled)
2 large limes, juiced
2 tsp. curry powder
4 green onions (white and light green parts), minced
8 bone-in, skin-on chicken thighs
Preheat over to 400° F.
In a small bowl, mix ginger, lime juice, curry powder, and minced green onions into a paste.
Lightly coat the top of a broiler pan with non-stick spray. Arrange chicken pieces skin-side up on the pan, and carefully spread a spoonful of the curry paste UNDER the skin of each piece.
Bake for about 45 minutes, until chicken is cooked through. Then adjust your oven rack so the pan is about 4″ below the broiler flame, and broil for about 5 minutes until the skin is brown and crispy. Serve immediately.
Filed under: Poultry