Chicken Thigh Curry Rich and Spiced Chicken Thigh Curry Ingredients: 2 lbs boneless, skinless chicken thighs, cut into chunks 2 tablespoons vegetable oil 1 large onion, finely chopped 3 cloves garlic, minced 1 tablespoon fresh ginger, grated 2 tablespoons curry powder 1 teaspoon ground turmeric 1 teaspoon ground cumin 1/2 teaspoon chili powder (adjust to taste) 1 can (14 oz) diced tomatoes 1 can (14 oz) coconut milk Salt and pepper to taste Fresh cilantro, chopped (for garnish) Cooked basmati rice or naan, for serving Directions: Heat vegetable oil in a large skillet or pot over medium heat. Add onions and sauté until softened and golden, about 5-6 minutes. Add garlic and ginger, cooking for 1 minute until fragrant. Stir in curry powder, turmeric, cumin, and chili powder, cooking for 1-2 minutes to toast the spices. Add chicken thigh pieces, stirring to coat with the spices. Cook until lightly browned on all sides, about 5 minutes. Pour in diced tomatoes with their juices and coconut milk. Stir well to combine. Bring to a simmer, cover, and cook on low heat for 25-30 minutes, until chicken is tender and the sauce has thickened. Season with salt and pepper to taste. Garnish with fresh cilantro and serve hot with basmati rice or naan bread. Prep Time: 15 minutes | Cooking Time: 35 minutes | Total Time: 50 minutes Kcal: 420 kcal | Servings: 4 servings #chickencurry #chickenthighs #curryrecipe #indianfood #spicycurry #comfortfood #easycurry #homecooking #weeknightdinner #coconutmilkcurry #flavorfulmeals #spicedchicken #currylovers #familydinner #riceandcurry #quickdinnerideas #currylover #mealprepideas #heartymeals #freshcilantro Warm up your dinner table with this Rich and Spiced Chicken Thigh Curry! Tender chicken simmered in a creamy coconut curry sauce that's bursting with flavor.

Hungarian Paprikás Csirke – Chicken Paprikash with Dumplings One of Hungary’s most iconic dishes, Paprikás Csirke features chicken simmered in a creamy paprika sauce, traditionally served with soft dumplings (nokedli). Ingredients (Serves 4): * 1kg chicken (legs or thighs preferred) * 1 large onion, chopped * 2 tbsp Hungarian sweet paprika * 2 garlic cloves, minced * 1 tbsp flour * 200ml sour cream * 300ml chicken stock * Salt, pepper, oil Instructions: 1. Sauté onion and garlic in oil until golden. 2. Add paprika and stir briefly, then add chicken and brown. 3. Pour in stock, cover and simmer for ~40 minutes. 4. Mix sour cream and flour, stir into sauce, and cook until thick. 5. Serve with *nokedli* or egg noodles. Hungarian Tip: Always add paprika off heat to prevent it from turning bitter.

Thai Chicken Satay Authentic Thai Chicken Satay with Creamy Peanut Sauce Ingredients: For the Chicken Marinade: 1.5 lbs boneless, skinless chicken thighs or breasts, sliced into thin strips 1/3 cup coconut milk 2 tablespoons soy sauce 1 tablespoon fish sauce 1 tablespoon brown sugar 1 tablespoon curry powder 1 teaspoon turmeric 1 teaspoon ground coriander 1 tablespoon fresh ginger, grated 2 cloves garlic, minced Bamboo skewers, soaked in water for 30 minutes For the Thai Peanut Sauce: 1/2 cup creamy peanut butter 1/2 cup coconut milk 2 tablespoons soy sauce 1 tablespoon red curry paste 1 tablespoon brown sugar 1 tablespoon lime juice 1 teaspoon chili garlic sauce (optional for heat) 1/4 cup warm water (to thin as needed) Directions: In a bowl, whisk together all marinade ingredients until smooth. Add chicken strips to the marinade, coat evenly, cover, and refrigerate for at least 1 hour, preferably overnight. Thread marinated chicken onto soaked bamboo skewers. Preheat grill or grill pan over medium-high heat and lightly oil the surface. Grill chicken skewers for 3–4 minutes on each side, or until fully cooked and slightly charred. While chicken is grilling, whisk all peanut sauce ingredients in a saucepan over medium-low heat until smooth and warmed through. Adjust consistency with water if needed. Serve grilled chicken skewers with warm peanut sauce and garnish with crushed peanuts, fresh cilantro, and lime wedges if desired. Prep Time: 15 minutes | Marinate Time: 1 hour | Cooking Time: 10 minutes | Total Time: 1 hour 25 minutes Kcal: 360 kcal per serving | Servings: 4 servings #thaichickensatay #authenticsatay #peanutsauce #thaistreetfood #grilledchicken #chickenskewers #easythaifood #coconutmarinade #streetfoodrecipes #asiandinnerideas #chickenrecipes #bbqideas #thaidipping #quickmeals #flavorfulchicken #satayskewers #spicyrecipes #curryflavored #homemadepeanutsauce #limeandcoconut Say hello to bold Thai flavor! This Thai Chicken Satay with peanut sauce is rich, tangy, and grilled to perfection. Perfect for your next summer BBQ!

Looking for a quick and delicious dinner? This Black Pepper Chicken with Mushrooms is bursting with flavor and takes just 20 minutes to whip up! Ingredients: - 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces - 8 ounces mushrooms, sliced (button or cremini) - 3 tablespoons olive oil - 1 tablespoon soy sauce (or use coconut aminos for a soy-free twist) - 1 tablespoon apple cider vinegar - 2 teaspoons freshly ground black pepper Directions: 1. Heat the olive oil in a large skillet over medium-high heat. Once it’s nice and hot, toss in the chicken pieces. Cook them until they're beautifully browned and cooked through, which should take about 5-7 minutes. 2. Next, add those sliced mushrooms to the skillet and sauté them for about 3-4 minutes, or until they’re softened and starting to release their juices. 3. Now it’s time to bring the flavor! Stir in the soy sauce, apple cider vinegar, and freshly ground black pepper. Let everything simmer together for another 2 minutes, allowing those amazing flavors to meld. 4. Serve this savory dish hot with a side of rice or noodles for a satisfying meal! Nutritional Values (per serving): - Serving Size: 1/4 of the recipe - Calories: Approx. 290 - Protein: 25g - Fat: 17g - Carbohydrates: 7g - Fiber: 1g Get ready to impress your taste buds with this easy Black Pepper Chicken with Mushrooms! #DinnerInMinutes #ChickenRecipe #EasyCooking #HealthyEats #FoodieFavorites

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