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|Steve2 in LA||
While not strictly a curry, it's sweet, piquant and tast-eee! REC: Cider-Curry Braised Chix Thighs
Joined: Feb 6, 2006
Posted to Thread #899 at 5:12 pm on Feb 21, 2006
Don't remember where I origianlly found this, although I think it came from the old swamp at epi. Forgive me if I've lifted it from someone here but this is a fantastic dish, easy to make, redolent of curry, apples and root veggies. It's especially good over steamed Jasmine rice.
<B>CHICKEN THIGHS BRAISED in APPLE CIDER and CURRY<B>
6 CHICKEN DARK MEAT LEG-THIGH SECTIONS, skin on
SALT and PEPPER
2 Tbsp OLIVE OIL
1 large ONION, diced, about 1 cup
3 CARROTS, diced
2 GRANNY SMITH APPLES, peeled, cored,each 1/4 cut into 4 pieces
1 Tbsp CURRY POWDER
1 Tbsp FLOUR
1/2 generous tsp CAYENNE PEPPER
1/4 cup APPLE JACK BRANDY
1/2 cup APPLE CIDER
1/2 cup hot CHICKEN STOCK
Preheat oven to 350° degrees F. Season the chicken thighs with salt and pepper.
Heat a skillet or casserole over medium heat with the olive oil. Add the thighs skin side down and brown well before turning to brown the meat side. When the chicken is well browned remove and set aside.
Add the onion to the casserole and cook over medium heat to a golden brown before adding the carrot. Cook the carrot for 2 to 3 minutes, add the apple slices, and begin to caramelize.
Sprinkle the curry powder over the vegetables and apple then sprinkle on the flour and cayenne in the same way. Stir to combine well and begin to toast the curry-flour combination for 1 minute.
Add the chicken back to the pan and carefully pour in the Apple Jack by removing the pan from the heat for a moment. Let the brandy bubble and begin to evaporate in the hot casserole before returning it to the heat. Add the apple cider and chicken stock, bring quickly to the boil, reduce the heat to a slow simmer, cover the pan with a tight fitting lid and place in the oven for 35 minutes.
When the chicken is fully cooked, remove from the oven, carefully ladle off any grease and serve.
Do not meddle in the affairs of dragons, for you are crunchy and taste good with ketchup.
Other messages in this thread:
- 899. ISO:Chicken curry recipe with a bit of sweetness to it. The first time I had curry was in the - DianeM - 3:49pm on 02/21/06 (16)
- was there apples in the curry? - michelle - 3:54pm on 02/21/06
- I believe there were apples - it's been a while. The sauce itself was sweet though - I would have - DianeM - 4:40pm on 02/21/06
- While not strictly a curry, it's sweet, piquant and tast-eee! REC: Cider-Curry Braised Chix Thighs - Steve2 in LA - 5:12pm on 02/21/06
- This looks fabulous! And I am sure you meant the old EPI swap, not swamp! At least I hope so! THX [NT] - DianeM - 6:23pm on 02/21/06
- Actually DID mean "swamp" but I'll bow to your high-road. [NT] - Steve2 in LA - 6:25pm on 02/21/06
- I was afraid of that. [NT] - DianeM - 6:26pm on 02/21/06
- Be very afraid. I'm trying not to take it personally. [NT] - Michael in Phoenix - 10:30pm on 02/22/06
- What are you trying to not take personally? Did Epi insult your cooking? If so, then you should - DianeM - 8:58am on 02/23/06
- hi diane. here's a sweet curried chicken pilaf i concocted. you could... - rvb - 4:48pm on 02/21/06
- Another great recipe. Thanks for the curry suggestion - I've yet to find one that I love. [NT] - DianeM - 6:25pm on 02/21/06
- rvb-I hope to try this recipe this weekend, but I confess that coconuts scare me. How do I prepare - DianeM - 9:09am on 02/23/06
- Hi Diane and Rick, I made it last night... - DawnNYS - 3:09pm on 02/23/06
- the "blend" meant "in a blender", but... - rvb - 7:16pm on 02/23/06
- Rvb - made the curry, beleive I may have swooned on the first bite. Did add more curry as Dawn - DianeM - 4:02pm on 02/26/06
- p.s. - followed exactly except for the coconut. Used can of unsweetened coconut milk [NT] - DianeM - 4:25pm on 02/26/06
- you could also use apple juice istead of apples. [NT] - rvb - 5:01pm on 02/21/06