Curry Braised Chicken Thighs
Spice up the night with your loved one with this Indian-inspired dinner for two! Serve with plenty of brown basmati rice to soak up this flavorful sauce.
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
- 1/2 cup heavy cream or canned unsweetened coconut milk
- 1/4 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.
Video
Notes
SUBSTITUTIONS:
- Madras curry can be hot. If you don't care for anything too spicy, use mild curry powder.
- Use boneless skinless chicken breasts or thighs instead of 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.
- 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.
- 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.
Nutrition
Serving: 1 | Calories: 891kcal | Carbohydrates: 16g | Protein: 40g | Fat: 74g | Saturated Fat: 25g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 31g | Trans Fat: 1g | Cholesterol: 303mg | Sodium: 674mg | Potassium: 944mg | Fiber: 4g | Sugar: 5g | Vitamin A: 11410IU | Vitamin C: 18mg | Calcium: 119mg | Iron: 3mg