Easy Indian-Spiced Braised Chicken
photo by JustJanS
- Ready In:
- 1hr 45mins
- Ingredients:
- 14
- Serves:
-
4
ingredients
- 680.38 g boneless skinless chicken thighs
- 1 medium onion, halved and thinly sliced
- 411.06 g can diced tomatoes, undrained
- 29.58 ml tomato paste
- 14.79 ml fresh grated gingerroot or 7.39 ml ground ginger
- 2 garlic cloves, minced
- 2.46 ml ground coriander
- 2.46 ml ground cayenne pepper
- 1.23 ml salt
- 1.23 ml ground black pepper
- 118.29 ml plain yogurt
- 59.14 ml chopped fresh cilantro
- 2.46 ml garam masala
- 2 (503.20 g) bag microwaveable Uncle Ben's Ready Rice (whole grain brown ready rice)
directions
- Preheat oven to 350.
- Trim fat from thighs then cut meat into chunks.
- Add all ingredients EXCEPT yogurt, cilantro, garam masala and rice to heavy, lidded 5-qt pot.
- Stir well.
- Cover; bake until chicken is tender, about 1-1/2 hours.
- Remove from oven, stir in yogurt, cilantro and garam masala.
- Serve over microwaved rice.
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Reviews
-
I'm really sorry but this was a disappointment to us. We make a lot of curries and I really should have trusted my insincts which kept trying to tell me the spices would have a raw flavour and the onion still be crunchy in the finished dish. I should have forgone the simplicity and low-fat aspects of the dish and used at least a tablespoon of oil to saute the onion, garlic and ginger, and toast those spices a little. I knew the dish was under-seasoned for us so used 1 teaspoon coriander, 1 of cumin and 1/2 of turmeric. I used two bone in legs and thighs and cooked 1 1/2 hours. The meat was excellent in the less than excellent sauce. I upped the garam masala to 1 teaspoon at the end. I'm afraid I would not make this again.
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<p>>> <br /><br />As I was growing up Mom always read the recipes in the newspaper food section and the magazines she received. Often, she read them aloud to me line by line which drove me batty. She had a huge collection of recipes on 3x5 cards kept in two large office-type files big as shoe boxes. Many of the recipes were written in her own beautiful, unique hand. Sadly, the boxes have been missing since my husband and I last moved. I still have hope they will show up in some box that went into the attic. <br /><br />Anyway, now that I'm grown and Mom's gone, besides wishing she was here to drive me batty reading recipes aloud, guess what? I have my own collection of thousands of recipes from newspapers, magazines and the internet most of which I'll probably never try...kinda goofy, I know, but hey, it's a harmless hobby, right? Not to mention it's a way for me to remember my sweet mom. One of these days I might even get them all organized to some degree! I also have a collection of cookbooks which I read cover-to-cover like novels. I'm a sucker for the spiral-bound type especially and I love collections from churches, small communities, junior leagues and the like. <br /><br />If you're wondering about my screen name nanpie, no I'm not a big pie maker. Nan is what my brothers, most of my other relatives and close friends call me. Pie is what my parents called me from the time I was tiny...it started out Punkin' Pie as a love name(Mom's gran called her Puddin' Pie) then evolved into Pie, Pie Pie, Nanny Pie and Pineapple all the time...except when I was in trouble. A modified mathematical pi sign has been my personal logo for many years. Even though I was in my late 30's, once my folks were gone I really missed having someone call me Pie(I should have had my nieces and nephew call me Aunt Pie, not Aunt Nan), so my sweet husband continues the tradition and I love him all the more for it.</p>