CURRIED CHICKEN THIGHS
Steps:
- Heat oil in large skillet and stir in butter to melt. Season chicken thighs with salt and pepper. Cook thighs skin side down until golden brown. Flip chicken and continue to cook until golden brown. Remove chicken to a plate.
- Stir in onions and cook until tender. Stir in curry, cayenne, cinnamon and cumin and cook until aromas are released. Stir in carrots and toss to coat. Add chicken stock and bring to a simmer.
- Place chicken thighs back into skillet and stir in broccoli. Cover and simmer for 15 minutes to cook chicken.
- Stir in cream and peas. Season to taste. Serve with basmati rice.
ROASTED CURRY CHICKEN THIGHS WITH YOGURT CUMIN SAUCE
Provided by Claire Robinson
Time 12h45m
Yield 4 servings
Number Of Ingredients 6
Steps:
- In a small, dry, heavy skillet over moderate heat, toast the cumin seeds until fragrant, 3 to 4 minutes. Finely grind in a spice grinder or mortar and pestle. Mash the garlic to a paste and transfer half the garlic to a medium bowl. Whisk in the curry paste, 1 cup yogurt and half the cumin. Transfer the chicken to a plastic re-sealable bag and pour the yogurt mixture into the bag, making sure all the chicken is covered. Marinate in the refrigerator for at least 12 hours and up to 24 hours.
- Preheat the oven to 425 degrees F.
- Line a sheet pan with aluminum foil and top with a cooling rack.
- Remove the chicken from the marinade, place on the cooling rack in the sheet pan. Bake until cooked through, 30 to 35 minutes.
- In a small bowl, whisk the remaining 1 cup yogurt and the remaining garlic and cumin. Serve a dollop of sauce on top of the chicken.
- What really makes this recipe sing: Toasting and grinding your own spices here, makes all the difference in the world. If you don't remember when you bought that jar of cumin, then you should throw it out and start fresh.
YOGURT-BRAISED CHICKEN LEGS WITH GARLIC AND GINGER
Chicken legs are seared until golden-brown and then slowly braised in yogurt spiked with garlic, ginger, and lots of spices until falling-off-the-bone tender. Serve with naan or another flatbread for dipping into the creamy yogurt sauce.
Provided by Claire Saffitz
Categories Chicken Garlic Ginger Coriander Cumin Yogurt Chickpea Green Onion/Scallion Mint Lime Dinner Braise
Yield 4 servings
Number Of Ingredients 12
Steps:
- Generously season chicken legs all over with salt and pepper. Heat oil in a medium Dutch oven over medium. Arrange chicken legs in pot skin side down (you want them to fit snugly) and cook, lifting up once or twice to let hot fat run underneath, until skin is golden brown and crisp, 10-15 minutes. Transfer chicken to a plate, placing skin side up.
- Reduce heat to medium-low and add head of garlic, cut sides down, and ginger to pot. Cook, stirring occasionally, until ginger is starting to brown and curl around the edges and garlic is golden, about 4 minutes. Add coriander, cumin, and red pepper flakes and cook, stirring often, until spices are fragrant, about 1 minute. Stir in turmeric followed by 2 cups yogurt and mix until smooth; season with salt.
- Nestle legs back into pot, skin side up, in a single layer and add water just until legs are almost submerged with skin barely peeking out. Bring to a very gentle simmer, adjusting heat if needed, and cook, uncovered, until meat is very tender and just about falling off the bone, 75-90 minutes (the yogurt will separate and look curdled, which is fine). Let cool 10 minutes.
- Meanwhile, finely grate remaining garlic clove into a small bowl. Add remaining 1 cup yogurt and stir to combine; season with salt and pepper.
- Smear yogurt mixture across a platter and scatter chickpeas over. Carefully transfer chicken legs to platter. Using a large spoon or small ladle, skim off bright yellow fat that has collected on surface of braising liquid and drizzle all over platter (it's okay if some rogue spices make it onto platter). Top with scallions and mint, then squeeze lime wedges over.
INDIAN CURRIED CHICKEN THIGHS
Serve these delicious curried chicken thighs with warm naan bread and jasmine or basmati rice.
Provided by lisarocks
Categories World Cuisine Recipes Asian Indian
Time 1h
Yield 5
Number Of Ingredients 19
Steps:
- Season cubed chicken with salt and pepper and set aside.
- Preheat a large dry skillet over medium heat. Add curry powder and toast until lightly browned and fragrant, stirring constantly, 2 to 3 minutes. Add paprika, cinnamon, ginger, and turmeric and roast, stirring constantly, for 1 to 2 minutes. Stir in onion, garlic, and bay leaf. Pour in olive oil and mix to combine.
- Mix chicken, coconut milk, yogurt, tomato paste, salt, and pepper into the spices in the skillet. Stir well to combine. Mix in chickpeas, peas, and pineapple. Bring mixture to a boil, reduce heat, and simmer for 20 to 25 minutes. Remove bay leaf and stir in lemon juice and cayenne pepper. Simmer for 5 more minutes. Taste and adjust the seasoning to your liking.
Nutrition Facts : Calories 602.8 calories, Carbohydrate 40.6 g, Cholesterol 66.2 mg, Fat 39.1 g, Fiber 9.9 g, Protein 27.5 g, SaturatedFat 20.2 g, Sodium 475.7 mg, Sugar 6.2 g
GARLIC-CURRY CHICKEN THIGHS WITH YOGURT SAUCE
Yogurt gets used in two ways in this simple dinner party-worthy chicken dish: as a tenderizing marinade and mixed with the pan juices to create a rich sauce for serving.
Provided by Anna Stockwell
Categories Chicken Bake Low Fat Kid-Friendly Yogurt Curry Healthy Dinner Wheat/Gluten-Free Quick & Easy Quick and Healthy Small Plates
Yield 6 servings
Number Of Ingredients 7
Steps:
- Mix garlic, oil, curry powder, 1 cup yogurt, 2 tsp. salt, and 1/4 cup water in a large bowl. Working in batches, add chicken thighs and turn to coat, using your hands to rub marinade under skin of each thigh. Transfer to a resealable plastic bag and chill at least 3 hours or up to overnight.
- Position a rack in upper third of oven and preheat to 425°F. Transfer marinated chicken, skin side up, to a 13x9" baking dish. Roast chicken until skin is browned and an instant-read thermometer inserted into the thickest part of chicken registers 165°F, about 35 minutes. If chicken skin starts to burn, move pan to a lower rack to finish cooking.
- Transfer chicken to a serving platter, reserving pan juices. Whisk lemon juice, 1/4 cup pan juices, remaining 1 cup yogurt, and remaining 1/2 tsp. salt in a medium bowl. If sauce is too thick, add more pan juices. Serve sauce alongside chicken.
- Do Ahead
- Chicken can marinate up to 1 day before cooking. Keep chilled.
CURRY-AND-YOGURT BRAISED CHICKEN THIGHS
This recipe is from Food and Wine. I love curries, but so many of my recipes are too labor intensive for a week-night meal. This is relatively quick and easy. It's a great summer-time meal, when you can use farm-fresh produce. When fresh corn is not available, substitute 1/2 C frozen corn.
Provided by crrllssn
Categories Curries
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a large, deep skillet, heat oil. Season chicken with salt and pepper and lightly dust with flour. Add chicken to skillet and cook over high heat, turning once, for 6 minutes. Transfer chicken to a plate.
- Add ginger, garlic, chile and bell pepper to skillet and cook over high heat until slightly softened, about 2 minutes. Stir in curry powder and cook 1 minute. Add tomatoes, corn, yogurt and water; stir until smooth. Season with salt and pepper.
- Return chicken and any accumulated juices to skillet and bring to a boil. Cover and simmer over very low heat until chicken is tender and juices are slightly thickened, about 15 minutes. Sprinkle with cilantro and serve over cooked rice.
Nutrition Facts : Calories 544.5, Fat 40.9, SaturatedFat 8.9, Cholesterol 145, Sodium 148, Carbohydrate 12.8, Fiber 3.2, Sugar 5.8, Protein 32.2
BROILED CHICKEN THIGHS IN YOGURT
In this Middle Eastern-style recipe, plain yogurt plays a double role: First it tenderizes the chicken, then it helps thicken and enrich the sauce. During the summer months, stoke up your barbecue and grill the chicken outdoors. The chicken thighs and coriander sauce can be served hot or at room temperature. The sauce can be made up to 24 hours ahead of time, kept covered in the fridge, but reheat it gently so it doesn't boil and separate. The chicken can marinate up to 24 hours, but broil it at the last minute. Time does not include marination.
Provided by Sandi From CA
Categories Chicken Thigh & Leg
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- PREPARE THE CHICKEN: Put the chicken thighs in a large bowl and pour the plain yogurt over the top. Season the yogurt with salt and pepper.
- Turn the chicken thighs with your hands until the chicken is well coated with yogurt, then cover the bowl tightly and set aside to marinate in the refrigerator 3-4 hours.
- Heat the broiler. Brush the rack in the broiler pan with oil. Lift the pieces of chicken out of the bowl and with metal spatula, scrape off the yogurt, discarding it.
- Dry the chicken pieces with paper towels and arrange them on the broiler rack.
- Broil the thighs 3-4 inches from the heat until the tops are very brown, about 8-10 minutes. Turn the pieces over.
- Continue broiling until the pieces are very brown and no pink juice runs out when they are pierced with a 2-pronged fork, 7-10 minutes longer. While the chicken is cooking, make the sauce.
- CORIANDER SAUCE: Chop the onion and finely chop the garlic. Heat the oil in a saucepan and sauté the onion until soft and starting to brown. Add the ground coriander and garlic and continue cooking over low heat for 2-3 minutes, stirring constantly. Puree the onion mixture with yogurt in a food processor. Add the fresh coriander (cilantro) and puree just until it is chopped.
- Return to the saucepan. Pour in the sour cream, then season with salt and pepper. Heat the sauce, stirring constantly. Taste for seasoning and keep warm. (When heating a sauce that contains sour cream or yogurt, do not let it boil or it will separate.).
- To serve, arrange 2 chicken thighs on each warmed plate and spoon the sauce around them. A nice tabouleh salad would go perfectly with this dish and I recommend Tabouleh Recipe #91403.
Nutrition Facts : Calories 818.4, Fat 60.7, SaturatedFat 19.7, Cholesterol 267.4, Sodium 290.4, Carbohydrate 11.8, Fiber 1.6, Sugar 7, Protein 55
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- In a large, deep skillet, heat the oil. Season the chicken with salt and pepper and lightly dust with flour, tapping off the excess. Add the chicken to the skillet and cook over high heat, turning once, until lightly browned, 6 minutes. Transfer the chicken to a plate.
- Add the ginger, garlic, chile and bell pepper to the skillet and cook over high heat until slightly softened, about 2 minutes. Stir in the curry powder and cook for 1 minute. Add the tomatoes, corn, yogurt and water; stir until smooth. Season with salt and pepper.
- Return the chicken and any accumulated juices to the skillet and bring to a boil. Cover and simmer over very low heat until the chicken is tender and the juices are slightly thickened, about 15 minutes. Sprinkle the chicken with cilantro and serve.
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