Go Back
Print
Overhead shot of a platter of rice topped with crispy chicken curry thighs and surrounded by a napkin and limes.

Crispy Curry Chicken Thighs with Garlic Ginger Rice

Crispy Curry Chicken Thighs with Garlic Ginger Rice is a fragrant and delicious comfort food dish. The chicken is crisp yet juicy and the rice is good enough to eat on its own. Combined, it's a winner winner chicken dinner!

Course Main Dishes
Keyword Thai yellow curry
Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 1 day 1 hour
Servings 4
Author Megan Wells

Ingredients

  • 4 bone-in chicken thighs skin on
  • 1/2 teaspoon Morton kosher salt
  • 4 teaspoons Thai Yellow Curry Paste
  • 1 cup jasmine rice
  • 2 tablespoons vegetable oil separated
  • 5 garlic cloves pressed
  • 2.5 teaspoons ginger diced
  • 2 cups chicken broth
  • 1/2 teaspoon Morton kosher salt
  • Cilantro chopped (optional)
  • Limes quartered (optional)

Instructions

  1. The night before, rinse chicken thighs under running water and then pat dry. Rub the chicken thighs with 1/2 teaspoon salt. Rub each chicken thigh with 1 teaspoon curry paste. Place on a rimmed baking sheet, baking pan, or plate and set in the fridge overnight, uncovered.

  2. Let the chicken sit at room temperature for 1 hour before cooking.
  3. Preheat oven to 450 degrees.
  4. Put rice in a strainer and rinse until the liquid runs clear. Drain.
  5. Heat 1 tablespoon oil over medium-high heat until it is hot and then add the garlic and ginger. Stir and cook until fragrant, about 30 seconds.
  6. Add rice and cook for 3 minutes, stirring.
  7. Add the broth and salt and bring to a boil. Cover, reduce heat to low and cook for 18 minutes.
  8. Heat a cast-iron skillet over medium-high heat. Once the skillet is hot add 1 tablespoon oil.
  9. Once the oil is shimmering, add the chicken thighs skin side down and cook for 5 to 10 minutes, until slightly blackened.
  10. Flip the chicken and transfer the chicken to the oven. Bake for 15 to 20 minutes or until the internal temperature of the chicken has reached 165 degrees at the thickest part.
  11. Serve up the rice on a platter. If desired, spoon some of the curry-flavored oil from the skillet the chicken was roasted in and mix throughout the rice. This adds a touch of curry flavor throughout the rice. The amount you add is up to your personal taste.
  12. You can also mix some chopped cilantro into the rice to add fresh bursts of flavor.
  13. Place the roasted chicken on top of the rice and serve with quartered limes.