Bone-in chicken thighs braised in a jalapeño-and-tomato curry — a spicier spin on a General Patton favorite.
↓ Jump to RecipePat the chicken dry. Season with salt and pepper, then lightly dredge in flour.
Heat the oil in a pan over medium-high. Brown the chicken skin-side down first, 5–6 minutes per side. Remove and set aside.
Lower the heat to medium. Add the onion and jalapeños, cooking until softened, about 4–5 minutes.
Add the garlic, curry powder, and thyme. Stir constantly for 60–90 seconds until fragrant.
Pour in the tomatoes and broth, scraping up the browned bits.
Nestle the chicken back in skin-side up. Cover and simmer 30–35 minutes until the chicken reaches about 175°F internal.
Rest 5 minutes. Serve over rice, garnished with toasted almonds and parsley.
Traditional versions often include raisins and green bell pepper. This one skips the raisins and swaps in jalapeños for heat.
| Calories | ~610 |
| Total fat | ~27g |
| Saturated fat | ~6g |
| Cholesterol | ~120mg |
| Sodium | ~330mg |
| Total carbs | ~51g |
| Total sugar | ~4g |
| Protein | ~33g |
Calculated from the ingredient list, not lab-tested — treat as a ballpark.
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