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Greetings. A fabulous chef once told me that it’s the sauce that makes the dish. With a few go-to sauce recipes on hand, there are many simple and delicious options which can be created in very little time. There are also some great ones available at specialty food shops and the larger grocery stores. The key is to have a sauce or two on hand in the fridge or in the larder all ready to go. The recipe below includes a mild curry sauce.
Pan-Sautéed Chicken Thighs
Chicken thighs, boneless & skinless, approx 2 lbs, well-trimmed
Juice of 1 lemon (¼ cup) 2 tablespoons butter
1 cup zucchini or summer squash, cut into ¼ - ½ inch matchsticks
1 cup carrots, cut into ¼ inch matchsticks
½ cup mild curry sauce* 4 cups cooked rice
Marinate chicken thighs in lemon juice for 15 minutes.
Melt butter in 12-inch skillet over medium high heat.
Add chicken and lemon juice to pan. Sauté until surface of chicken in no longer pink. Add squash and carrots. Adjust heat to low and simmer until chicken is cooked through, about 15 minutes. Remove chicken from pan and set aside. Reduce pan liquid until about ¼ cup remains. Stir in curry sauce. Return chicken & accumulated juices to pan. Heat through. Serve with rice. Serves 6.
*Use store-bought curry sauce of your choice, or use recipe below:
½ Poblano pepper, coarsely chopped**
2 teaspoons coriander 2 teaspoons cumin
½ teaspoon cinnamon ½ teaspoon ginger
½ teaspoon salt 1 clove garlic, coarsely chopped
½ cup coconut milk, divided 3 cups canned, crushed tomatoes
1 tablespoon olive oil ½ teaspoon ground dried oregano
¼ teaspoon ground fennel seed ¼ teaspoon ground black pepper
Combine Poblano pepper, coriander, cumin, cinamon, ginger, salt, and garlic in a blender or food processor. Process until smooth, scraping down sides of container as necessary. Add a little water if necessary to get everything to blend smoothly. Blend in ¼ cup coconut milk. Set aside.
In an oven-proof skillet, combine crushed tomatoes with olive oil, oregano, fennel, and black pepper. Bake in upper third of 350 degrees F oven for 20-25 minutes. Remove pan from oven and place on wire rack to cool completely.
When tomato sauce in cool, stir in Poblano pepper mixture and remaining ¼ cup coconut milk. Pour sauce into glass jar.
Store in refrigerator.
**Remove ribs and seeds for a milder sauce.
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