By The Canadian Living Test Kitchen
This recipe makes 6 servings
Ingredients
1 tbsp vegetable oil (15 mL)
12 chicken thighs , skinned
4cups cups(1 L) thinly sliced onions
1/2cup cup(125 mL) orange juice
1/2cup cup(125 mL) sodium-reduced chicken stock
2tbsp tbsp(25 mL) mild curry paste
3 cloves garlic , minced
1 tbsp(15 mL) grated gingerroot
3 tbsp(45 mL) all-purpose flour
Topping:
2/3 cup(150 mL) thinly sliced red onions
1/2tsp (2 mL) salt
2 tbsp (25 mL) lime juice or lemon juice
3/4cup 175 mL) plain yogurt
2 tbsp(25 mL) (25 mL) chopped fresh coriander
Preparation:
In Dutch oven, heat oil over medium-high heat; brown chicken. Transfer to slow cooker. Drain fat from pan.
Fry onions, stirring occasionally, until almost softened, about 10 minutes; scrape over chicken.
Whisk together orange juice, stock, curry paste, garlic and ginger; pour into slow cooker. Cover and cook on low for 4 to 6 hours or until juices run clear when chicken is pierced.
Scrape onions off chicken. With slotted spoon, transfer chicken to platter; cover and keep warm. Whisk flour with 1/4 cup (50 mL) water; whisk into slow cooker. Cover and cook on high until thickened, about 15 minutes. Pour over chicken.
Topping: Meanwhile, sprinkle onion with salt ; let stand for 15 minutes. Rinse in cold water; pat dry. In small bowl, toss onion with lime juice. Top each serving with yogurt then red onion. Sprinkle with coriander.
Additional Information:
Bone-in thighs are best for this dish because they stay moist and tender. Serve with basmati rice and wafer-thin pappadams.
Variations
Small Batch Indian-Spiced Chicken:
Use 10-cup (2.5 L) slow cooker. Halve recipe; cook for 4 hours or until juices run clear when chicken is pierced. Makes 2 to 4 servings.
Stove-Top Indian-Spiced Chicken: Brown onions as directed; transfer to bowl. Brown chicken; top with onions. Add stock mixture; cover and simmer until chicken is no longer pink inside, about 45 minutes.
Transfer chicken to platter; keep warm. Reduce flour to 1 tbsp (15 mL) and whisk with 2 tbsp (25 mL) water; whisk into pan and bring to boil. Reduce heat and simmer until thickened, about 2 minutes. Pour over chicken. Prepare topping as directed.
Nutritional Info
Per serving: about -
cal 276276 cal
pro 26 g26g pro
total fat 12 g12g total fat
sat. fat 2 g2g sat. fat
carb 17 g17g carb
fibre 2 g2g fibre
chol 98 mg98mg chol
sodium 321 mg321mg sodium
% RDI: -
calcium 88 calcium
iron 1212 iron
vit A 33 vit A
vit C 2525 vit C
folate 1717 folate
Message Thread
« Back to index