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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


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Joined: Feb 6, 2006

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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.


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