Ingredients
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1 1/2 :bs Boneless Chicken Thighs
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1 Cup Chicken Stock or Broth
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1/2 Cup Butter/Oil
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2 Tbs Curry Powder
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3 Diced Red & Green Bell Pepper
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4 Onions
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2 Tbs Ginger & Garlic Paste
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1 Tbs Flour
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1 Can Coconut Milk
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Thai Basil or Lime (Garnishing)
Description
Directions
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1
Done
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Boneless skinless thighs were seasoned then pan-seared, but any cuts of chicken can be used. |
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2
Done
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Remove chicken & deglaze with chicken stock, broth, or alcohol if available. |
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3
Done
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Add butter or oil, curry powder, diced red & green bell pepper, onion, minced ginger and garlic, and sautée until sweated out. |
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4
Done
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Stir in a tbsp of flour and allow to incorporate. |
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5
Done
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Add a can of coconut milk and bring to a simmer. |
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6
Done
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Add more stock, broth or water, enough to cover the legs when they are added. |
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7
Done
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Bring to a slight boil, then transfer to the smoker. |
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8
Done
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The legs should be seared over mesquite and added to the pot, crisped sides up, without stirring. |
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9
Done
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Smoked (covered loosely with aluminum) at about 200 °F for about an hour and a half, to allow the sauce to thicken and chicken to tenderize. |
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10
Done
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Can be garnished with Thai basil, or lime. |
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11
Done
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To be served with steamed brown rice and seasoned vegetables. |
