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This was delicious! I did the entire recipe pretty much as instructed, but used lots of kale, which I love. I also did what someone else mentioned, taking the chicken out and keeping it warm outside of the frying pan. I used the fat rendered to saute the onions, garlic, ginger, and kale in the same pan. One less frying pan to wash! Excellent idea. And great recipe.
Wanted to make sure this recipe garnered more stars! I used Madras curry and kale for the greens (love how sturdy it is in this recipe). To avoid having to use another pan, I set aside the roasted chicken on a plate, drained the extra rendered fat from the chicken thighs up to a tablespoon and proceeded to cook the aromatics (onions, garlic, etc) and kale in the same pan. Amazing flavor and awesome meal in a flash. Love it, love it
Don’t have cast iron, oven-safe skillet. I transferred to oven safe roasting pan. Great recipe! (as always!)
Made this last night and I honestly wasn’t expecting much but boy, was I surprised! Easy, quick and delicious! Use a good curry powder (I used Penzy’s), and don’t skip the wilted greens and herbs at the end – they make this dish!
I love how easy it was to prepare this recipe! And it turned out amazing. It’s absolutely delicious, especially with kale. Thank you for this :)
Old retired guy learning to cook make this with chard. Great. We like lots of flavor and the nailed it. First thing the wife say when she came home from work “Oh that smells great” Thanks, this will be a regular.
Enjoyed this dish best with kale. Easy and fast to prepare.
Would this work for boneless skinless chicken thighs? Looks amazing.
Hi, Claire — Yes, you could certainly make this with boneless skinless thighs! I’d still sear them on the stovetop so both sides pick up some color, and then carry on with the recipe. They might cook slightly faster, so start checking them around 15 minutes? Let us know how they work out!
Thank you! This worked great! I seared them as directed in the recipe and 15 minutes was the perfect amount of time in the oven. Absolutely delicious! I used Swiss chard.
This was the bomb dot com. Easy, healthy, used up my wilting arugula. I used a combination of chicken legs and breasts. Husband and toddler approved. Thanks for the great recipe!
Thanks, Emily! So glad you loved it!
Even though I mixed in some spicy curry the overall flavor and fragrance resulted in the compliments from everyone in the family, starting with the ten-year-old! Haven’t had so much praise in a while. Many thanks.
Wow, thanks Nadeja! That is really nice to hear :)
Fantastic recipe! Had this tonight with kale from our garden. Big success, all around. :-)
Thanks so much, Theresa! I love fresh kale. I always think that people who hate kale haven’t had it straight from the garden.
Now this is a recipe I can get behind! Just bought mustard greens yesterday, they have now found their purpose! Curious to experience how they will pair with the curried chicken.
Oooh, I’ll bet mustard greens would be fantastic in this! They can really add a punch to the curry spice.
Incredible photos Sabrina. Congratulations. Beautiful dish.
Wow, thanks Karen! You made my morning,
This is gorgeous!