Boneless, skinless chicken thighs are pan seared and cooked in a turmeric and coconut sauce. The addition of cracked baby potatoes completes this comforting meal.
Turmeric is one of the main ingredients in curry. Since curry is not popular in my household and since I have limited use for turmeric in my cooking, it spends most of its time in the back of the spice cabinet. It is much like those oh-this-is-nice gifts I received that get thrown in the back of the closet. Unlike those gifts, this spice is very beneficial. Among a list of other benefits, it is also known to be an anti-inflammatory, a cancer fighter, and an immunity booster. Because of this, I am trying more to incorporate it into my cooking.
This chicken recipe was specifically design to use turmeric which provides the dish a distinctive yellow color. The addition of coconut milk and cilantro gives it an Indian-Asian flair. The baby potatoes are par-boiled and pan seared to add color. They are slightly smashed to crack the skin to soak in the flavors. This last step is not only fun but also a great stress reducer.
At this point, I would like to mention that my husband wanted to call this dish Smokehouse Chicken. Why? It is because my latest batch (seen here) was cooked in a cast iron skillet on medium high heat. It got so hot and created so much smoke while the chicken seared that the whole house was filled with smoke long after the cooking was done. My husband was persistent with the name, so much so that I found a trail of sticky notes that read “Smokehouse Chicken” that went from the hallway, to the bathroom, throughout my bedroom, to my pillow when I went to bed. If nothing else, it gave me a good chuckle.
Anyway, the moral of the story is if you use cast iron, you may want to cook at a lower temperature than medium high. It seared the chicken a little faster and produced more smoke than my other skillets. It has something to do with the fact the cast iron has greater thermal mass than a lot of other materials...so on and so forth.