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Preheat oven to 400° F.
Wash and pat dry chicken thighs. Season both sides of chicken thighs with salt and pepper.
In a large oven-proof skillet, melt butter or add oil on medium high heat. Place chicken skin-side down first and sear each side of the chicken until crispy brown, about 2-3 minutes per side. Remove chicken from pan and set aside.
In the same skillet over medium heat add garlic and cook until fragrant, about 1 minute. Add bay leaf, curry powder, cumin, cayenne pepper, fish sauce, and lime zest. Then add coconut milk and chicken broth. Stir until combined. Bring liquid to a low simmer.
Place chicken back into the skillet and transfer to oven. Roast the chicken for about 25-30 minutes or until fully cooked. Internal temperature of chicken should be about 175 degrees F.
After chicken is cooked, top with minced cilantro and serve over rice or with slices of crusty bread.
THIS RECIPE CAN BE CUSTOMIZED
Make it Low Sodium!
A low-sodium variant of this recipe can be made that has a
18% reduction in the amount of sodium.
Just substitute low-sodium chicken broth for chicken broth.
This recipe has the following nutrient totals:
Protein 119 g
Carbohydrates 17.9 g
Iron 0 mg
Fiber 6.64 g
Calcium 0 mg
(plus many more nutrients)
Sample Recipe Chart:
The sample chart shows the nutritional data that is typically shown for any given recipe.
The chart shows both nutrition totals as well as per-ingredient nutrition.