Curry Braised Chicken Thighs
From a Chef's Kitchen
Want to spice up the night with your loved one? My Indian-inspired Curry Braised Chicken Thighs for two is sure to do it.
- 4 chicken thighs, on the bone (skin removed)
- 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
- 0.5 cup heavy cream or canned coconut milk
- 0.25 cup chopped cilantro, plus sprigs for garnish
- cooked brown basmati rice
- Plain Yogurt (optional)
- 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 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 and stir in cilantro. Serve with brown basmati rice. Garnish with cilantro sprigs and plain yogurt if desired.