No ImageCrispy Curried Chicken Thighs with Wilted Greens

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  1. Alene

    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.


  2. Jenny

    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


  3. Mary Jo

    Don’t have cast iron, oven-safe skillet. I transferred to oven safe roasting pan. Great recipe! (as always!)


  4. Kate

    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!


  5. Yuen Mi

    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 :)

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