From the kitchen of One Perfect Bite...I had great plans for tonight's dinner, but an overly scheduled day caused me to lose yet another race with the clock. It was ticking toward 6 o'clock and I hadn't started the lengthy preparations needed for the meal I had planned to make. I'm not a quitter, but I know when strategic retreat should be the order of the day. In the process, I've also become adept at the spontaneous creation of meals the likes of which you have never seen or heard. Tonight's feature is a transmogrified chicken dish that's been moved from Spain to India. I thawed chicken thighs this morning and I was loathe to let them sit for another night in the refrigerator. That lead to the creation of the quick chicken braise I'm featuring tonight. It's a very mild curry that I think you will enjoy, both for its taste and the ease with which it comes together. I suspect you always have the ingredients needed to make it on hand, and the recipe is quite easy to follow. So, if ever you find yourself pressed for time, you might want to give this pantry recipe a try. Here is how this simple chicken curry is made.
Hurry Curry...from the kitchen of One Perfect Bite inspired by Cook's Illustrated
6 boneless skinless chicken thighs
Salt and freshly ground black pepper
2-1/2 teaspoons curry powder, divided
1 tablespoon butter
2 tablespoons vegetable oil, divided use1
1 cup chopped onion
1 tablespoon minced garlic
1 tablespoon grated fresh ginger
2 cups low sodium chicken broth
1 tablespoon cornstarch
2 teaspoons sugar
1 cup frozen peas
1/4 cup coconut milk
1 teaspoon lime juice
1/4 cup chopped fresh cilantro
1) Combine 1 teaspoon salt, 1/4 teaspoon pepper and 1 teaspoon curry powder in a small bowl. Rub mixture into chicken thighs.
2) Heat butter and 1 tablespoon oil in a large frying pan. When mixture sizzles, add chicken, top side down, and brown for 5 minutes per side. Remove chicken from pan.
3) Add remaining tablespoon of oil to pan and set over medium heat. Add onions and cook, stirring occasionally, until softened, about 5 minutes. Stir in the garlic, ginger and remaining 1-1/2 teaspoons curry powder and cook until fragrant, about a minute more.
4) Whisk chicken broth, sugar and cornstarch together until cornstarch has dissolved. Bring to a boil, then reduce heat to medium and cook until sauce is nicely thickened, about 5 minutes.
5) Return chicken to pan and cook over low heat for 10 minutes. Add peas and cook 3 minutes longer. Remove pan from heat. Stir in coconut milk, cilantro and lime juice. Adjust salt and pepper to taste. Serve with steamed rice. Yield: 4 servings.
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