Crispy Curry Chicken


Serves: 4


2 tsp curry powder, your choice of spiciness

¼ tsp kosher salt

¼- ½ tsp freshly ground black pepper (this adds some spiciness as well)

4 boneless, skinless chicken thighs (about 1 ½ pounds)

2 Tbsp Flying Olive Cilantro and Roasted Onion, Olive Wood Smoked, a spicy Extra Virgin such as Chipotle or Harissa, or a Single Extra Virgin Olive Oil Varietal of Choice

1 can (about 14.5 ozs.) fire roasted diced tomatoes

Rice, pilaf, or couscous to serve, if desired


Heat a large skillet over medium-high heat. Stir together the curry powder, salt, and pepper in a small dish. Open the thighs, so they are flat, and rub the chicken with the spice mixture.

Add the Flying Olive Extra Virgin Olive Oil of Choice in the skillet. Place the flat thighs in the skillet and cook the first side until well browned, about 4-5 minutes. Remove the thighs from the pan (they will not be cooked thoroughly) and place on a plate. Reduce the heat to medium.

Add the tomatoes to the empty skillet, scraping up any browned bits in the bottom of the pan. Add the chicken back to the pan, nestling the thighs into the tomatoes. Continue cooking until an instant read thermometer in the chicken reads 165 degrees F. Serve over rice, pilaf, or couscous, if desired.

Submitted by Barb L.