Pan-Fried Chicken with Tomato Curry

Marinara that has simmered for hours adds a complex tomato base to this quick-cooking curry, which comes together in less than 30 minutes. No need for onions and garlic, which are already in the marinara.

3 Tbsp. Canola oil
8 chicken thighs (2 lbs)
sea salt
black pepper, freshly ground
1 serrano pepper, seeded and minced
1 (¾") piece ginger, peeled and minced, (2 tsp.)
1 tsp. ground coriander
¾ tsp. ground cumin
1 (23.5 oz) jar marinara sauce
1 (14 oz) can unsweetened coconut milk
¼ cup fresh cilantro leaves, finely chopped
3 Tbsp. unsweetened coconut, shredded
1 tsp. lemon juice, freshly squeezed

To Serve:
steamed white rice

In a medium high-sided skillet, heat 2 Tbsp. of the oil over medium-high. Season the chicken with salt and pepper. Add half the chicken, skin side down, in the skillet. Cook, flipping halfway through, until golden on both sides, about 5 minutes per side. Remove to a plate. Repeat with second batch of chicken.

Drain fat from skillet and discard. Return skillet to medium heat. Add the serrano, ginger, coriander, and cumin. Cook, stirring, until ginger is softened and spices are fragrant, about 30 seconds.

Pour the marinara sauce and coconut milk into the skillet, stir to combine, and bring to a boil. Nestle the browned chicken thighs into the skillet. Cover and reduce heat to medium-low. Simmer, stirring occasionally, until chicken is just cooked through, about 8 minutes.

In a small bowl, stir together cilantro, coconut and lemon juice. Season with salt.

Spoon the cilantro chutney over the chicken and serve over rice.

Makes 4-6 servings.