Quick Cook Recipe: Sunday Night TJ’s Curried Thighs
So… Looking for something to cook tonight, we spied (wayyyyyy in the back of our pantry) a jar of Trader Joe’s Curry Simmer Sauce. Still good… and begging to be used on a day that was made for the reason we bought it.
Not to whine, but I’m hacking up a lung from a rousing case of bronchitis that Ty brought me back from his latest trip to Hong Kong/Shenzen (don’t ask – it’s a secret toy industry thingy) and feeling fairly crappy. Don’t have much energy, but I still have to eat. So does he… right?
Tired of take away pizza, pissed off at Yelp! Eat24 (what a crock) and the same neighbohood Thai food, we decided to brave the kitchen after four days of absence. Can we still cook? Hard to say. Best to take the semi-homemade route and who better to provide the foundation? The jar of curry sauce reminded me how much I love me my local TJ’s. Sure they’re bland. Sure they’re simple. But they are INSPIRATION for greatness.
So… here’s our version of semi-homemade curry. I call it “Sunday Night TJ’s Curried Thighs.” suggestive sounding, I know. Take it however you want.
Oh… and we suggest serving it with a simple farro pilaf. YES…. that IS simple. I promise, there is a recipe coming soon for this AWESOME alternative to rice.
Sunday Night TJ’s Curried Thighs
Ingredients:
- 4 chicken thighs, bone in, trimed
- 1 jar Trader Joe’s Curry Simmer Sauce
- 1 onion, sliced
- 1 red bell pepper sliced
- 1 garlic clove, sliced
- 1T cilantro, chopped
- 1 head of brocolli, cut small
- 4 T coconut oil
- Spice mix: 1T Masala Curry, 1/2 tsp cumin, 1/2 tsp basil, 3 peppercorns, 1/8 tsp cayenne, 1/2 tsp salt
- 1 tsp tomato paste
- 3/4 cup chicken stock
Method:
- Slice up the onion, red pepper and garlic.
- Combine the spices in a food mill or coffee bean grinder and beat the Hell up.
- Trim, dry and season the chicken on both sides with about 2/3 the spice mix.
- Add 2T coconut oil to large skillet and head on med/high until you say “Hey now! The house smells like toasted coconut!”
- Add the chicken thighs, skin side down.
- Leave them alone. Stop touching it!
- When they are golden brown – about 6-8 minutes, flip and do it again.
- When golden on both sides, remove to a plate and cover.
- Add 2T coconut oil to the pan and the veg; saute for about 5 min until golden
- Add 1/4 cup chicken stock and remaining spice mix; continue to cook until onions are well carmelized.
- Add 1/4 cup chicken stock, tomato paste and garlic. Saute for about 5 minutes.
- Pour in jar of Curry Simmer Sauce; bring to a boil.
- Add chicken thighs in, plus accumulated juices; reduce heat to med/low; cover and simmer for 30 minutes.
- Serve over farro or whatever thing it is you do for sides. Or not. It’s great just as-is.
Enjoy a little bit of स्वाद in another one of TJ’s semi-homemade life saver
Chow for now!
Lisa
Salt, Sweet, Spirits. 