Indian Style Chicken Thighs Recipe
Prep Time
Cooking Mode
To taste salt and pepper
8 boneless skinless chicken thighs
15 mL (1 tbsp.) tbsp. canola oil
45 mL (3 tbsp.) tbsp. mild curry paste
30 mL (2 tbsp.) tbsp. chopped garlic
45 mL (3 tbsp.) tbsp. finely chopped shallot
250 mL (1 cup) cup chicken broth
30 mL (2 tbsp.) tbsp. lime zest
125 mL (½ cup) cup plain 2% M.F. yogurt
To taste spinach
30 mL (2 tbsp.) tbsp. chopped cilantro
To taste salt and pepper
8 boneless skinless chicken thighs
15 mL (1 tbsp.) tbsp. canola oil
45 mL (3 tbsp.) tbsp. mild curry paste
30 mL (2 tbsp.) tbsp. chopped garlic
45 mL (3 tbsp.) tbsp. finely chopped shallot
250 mL (1 cup) cup chicken broth
30 mL (2 tbsp.) tbsp. lime zest
125 mL (½ cup) cup plain 2% M.F. yogurt
To taste spinach
30 mL (2 tbsp.) tbsp. chopped cilantro
Directions
1Season chicken thighs with salt and pepper. Reserve. In a large non-stick skillet, heat oil over high heat.
2Cook chicken thighs for about 3 minutes per side, or until golden all over. Transfer to a plate and cover with aluminum foil. Reserve.
3Add curry paste, garlic and shallot to the skillet. Reduce heat to mediumhigh and cook for 2 minutes, or until tender.
4Add chicken broth and lime rind and stir well, scraping the bottom of the skillet to remove browned bits.
5Return chicken thighs to pan. Reduce heat to medium-low; cover and simmer for about 15 minutes, or until internal temperature of chicken reaches 77°C (170°F). Remove from heat; stir in yogurt.
6Serve two chicken thighs per person on a bed of spinach. Spoon sauce over chicken; serve with jasmine rice. Garnish with fresh cilantro just before serving.
7Replace curry paste with whole-grain mustard, substitute honey for the lime zest, and chopped, fresh tarragon for the cilantro.
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