Curry Braised Chicken Thighs
May 24, 2023 22:56:12 GMT -5
Post by maybetoday on May 24, 2023 22:56:12 GMT -5
Curry Braised Chicken Thighs
PREP TIME
15minutes mins
COOK TIME
45minutes mins
TOTAL TIME
1hour hr
COURSE
Chicken and Turkey
CUISINE
Indian
SERVINGS
2
INGREDIENTS
▢4 chicken thighs on the bone - skin removed if desired
▢Salt and freshly ground black pepper
▢Cayenne pepper
▢2 tablespoons canola oil - or as needed
▢1 small onion - halved and thinly sliced
▢2 medium carrots - quartered lengthwise, then cut into 2-inch pieces
▢1 tablespoon curry powder - such as Madras
▢1 tablespoon minced ginger
▢4 cloves garlic - minced
▢1 can (14.5-ounce) diced tomatoes - undrained
▢1 cup chicken broth
▢½ cup heavy cream - or canned unsweetened coconut milk
▢¼ cup chopped cilantro - plus sprigs for garnish
▢Cooked brown basmati rice
▢Plain yogurt - optional
INSTRUCTIONS
Season chicken thighs generously with salt, black pepper and cayenne pepper.
Heat oil in a deep skillet or sauté pan over medium-high heat. Add chicken, skin side down, and brown 2-3 minutes per side, or until browned. Transfer to a plate.
Add more oil if necessary. Add the onion then reduce heat to medium-low and cook 4-5 minutes or until beginning to soften.
Add carrot and cook 2-3 minutes or until lightly browned in places.
Add curry powder, ginger and garlic and cook very briefly, about 15 seconds.
Add tomatoes, chicken broth and cream or coconut milk. Return chicken thighs to the pan.
Bring to a boil, reduce heat to low, cover slightly and simmer 25-30 minutes or until chicken is cooked through to 165 degrees.
Adjust seasoning if desired. Stir in cilantro.
Serve with brown basmati rice. Garnish with cilantro sprigs and plain yogurt if desired.
NOTES
SUBSTITUTIONS: Use boneless skinless chicken breasts or thighs in place of the thighs on the bone. Reduce cooking time by 5-10 minutes. You can also use leg quarters but may need additional time. Cook all chicken to 165 degrees in the thickest part.
Vary the vegetables and use cubed sweet potato, cauliflower florets, broccoli florets or spinach instead of carrots. Chickpeas would also make a nice addition.
A word of warning: Madras curry powder can be very hot. In addition to ground chilies, it also has spices such as turmeric, coriander, cumin, cloves, cinnamon and fenugreek. If you enjoy curry but don’t like the heat, substitute a mild curry powder here or blend your own.
MAKE AHEAD: This can be made one day ahead. Cool and refrigerate until needed. Place in an oven-safe dish and reheat uncovered at 350 degrees until heated through to 165 degrees in the thickest part of the thigh.
FREEZER-FRIENDLY: Cool thoroughly. Place in an airtight container and freeze for up to 2 months. Thaw in the refrigerator. Reheat uncovered at 350 degrees until heated through to 165 degrees in the thickest part of the thigh.
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PREP TIME
15minutes mins
COOK TIME
45minutes mins
TOTAL TIME
1hour hr
COURSE
Chicken and Turkey
CUISINE
Indian
SERVINGS
2
INGREDIENTS
▢4 chicken thighs on the bone - skin removed if desired
▢Salt and freshly ground black pepper
▢Cayenne pepper
▢2 tablespoons canola oil - or as needed
▢1 small onion - halved and thinly sliced
▢2 medium carrots - quartered lengthwise, then cut into 2-inch pieces
▢1 tablespoon curry powder - such as Madras
▢1 tablespoon minced ginger
▢4 cloves garlic - minced
▢1 can (14.5-ounce) diced tomatoes - undrained
▢1 cup chicken broth
▢½ cup heavy cream - or canned unsweetened coconut milk
▢¼ cup chopped cilantro - plus sprigs for garnish
▢Cooked brown basmati rice
▢Plain yogurt - optional
INSTRUCTIONS
Season chicken thighs generously with salt, black pepper and cayenne pepper.
Heat oil in a deep skillet or sauté pan over medium-high heat. Add chicken, skin side down, and brown 2-3 minutes per side, or until browned. Transfer to a plate.
Add more oil if necessary. Add the onion then reduce heat to medium-low and cook 4-5 minutes or until beginning to soften.
Add carrot and cook 2-3 minutes or until lightly browned in places.
Add curry powder, ginger and garlic and cook very briefly, about 15 seconds.
Add tomatoes, chicken broth and cream or coconut milk. Return chicken thighs to the pan.
Bring to a boil, reduce heat to low, cover slightly and simmer 25-30 minutes or until chicken is cooked through to 165 degrees.
Adjust seasoning if desired. Stir in cilantro.
Serve with brown basmati rice. Garnish with cilantro sprigs and plain yogurt if desired.
NOTES
SUBSTITUTIONS: Use boneless skinless chicken breasts or thighs in place of the thighs on the bone. Reduce cooking time by 5-10 minutes. You can also use leg quarters but may need additional time. Cook all chicken to 165 degrees in the thickest part.
Vary the vegetables and use cubed sweet potato, cauliflower florets, broccoli florets or spinach instead of carrots. Chickpeas would also make a nice addition.
A word of warning: Madras curry powder can be very hot. In addition to ground chilies, it also has spices such as turmeric, coriander, cumin, cloves, cinnamon and fenugreek. If you enjoy curry but don’t like the heat, substitute a mild curry powder here or blend your own.
MAKE AHEAD: This can be made one day ahead. Cool and refrigerate until needed. Place in an oven-safe dish and reheat uncovered at 350 degrees until heated through to 165 degrees in the thickest part of the thigh.
FREEZER-FRIENDLY: Cool thoroughly. Place in an airtight container and freeze for up to 2 months. Thaw in the refrigerator. Reheat uncovered at 350 degrees until heated through to 165 degrees in the thickest part of the thigh.
link