Crispy Boneless Chicken Thighs with Curry Mustard Pan Sauce

Crispy Boneless Chicken Thighs with Curry Mustard Pan Sauce

This recipe is for Project Kari: a collaboration with Kozlik's Mustard. Kari is currently available for a limited time only, to Test Kitchen. Learn more here

This no fuss recipe is inspired by stroganoff, and you’ll be hard pressed to be find something this easy, that tastes anywhere near as good. We made this two days in a row, it's that good! 

Serves 2

Prep time: 5 minutes

Cooking time: 20 minutes


  • 2 boneless chicken thighs (skin on)
  • ½ tsp salt
  • 1 tsp cooking oil
  • 2 tbsp Project Kari
  • 2 tbsp sour cream
  • Small handful chives (sliced)
  • ½ cup water


  1. Heat a pan over a medium high heat. While the pan heats, season the chicken on both sides with salt. Add the oil to the pan, and add the chicken, skin side down. 
  2. Press down, and allow to cook for 10 minutes. The chicken should be around 75% cooked through, and the skin should be crispy, and golden brown. 
  3. Flip the chicken, and cook for another 3-4 minutes on the other side, and then remove from the pan to rest. 
  4. Deglaze the pan with the water, and add the Project Kari and the sour cream. Allow to reduce until the sauce is thickened, and add a pinch of salt if needed. 
  5. Serve the chicken with the sauce, pour the sauce around the chicken so it maintains it’s crispy skin. We served it with steamed jasmine rice that’s tossed with Ooomami (it’s really, really good), but serve it with any starch and veggies you like.