For a weeknight, instant brown rice makes a fast side for this saucy dish. If you have time, though, basmati rice pairs particularly well with the flavors in the garam masala.
3/4 teaspoon olive oil
1 cup vertically sliced onion
2 teaspoons garam masala
1/2 teaspoon salt
1/4 teaspoon curry powder
8 chicken thighs (about 2 1/4 pounds), skinned
1/4 cup dry red wine
2 tablespoons red wine vinegar
1 cup fat-free, less-sodium chicken broth
3 tablespoons chopped fresh parsley
How to Make It
Heat oil in a 12-inch nonstick skillet coated with cooking spray over medium-high heat. Add onion; sauté 3 minutes. Remove from pan.
Combine garam masala, salt, and curry powder; sprinkle evenly over chicken. Add chicken to pan; cook over medium-high heat 4 minutes on each side or until browned. Add wine and vinegar; cook 30 seconds, scraping pan to loosen browned bits. Add onion and broth; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until chicken is done; stir in parsley.
This is my go-to recipe, when I bring a meal to new parents. Everyone raves and demands I bring it to potlucks too. I've been making it ever since I read it in my Cooking Light magazine 4 years ago. The thing about this recipe is that it can have many different tastes depending on the garam masala you use. Garam masala is a combination of different spices and no two are the same. I get most of my spices from penzeys.com, but I do not like their garam masala mix. It's too bold for my taste. I use a "ground masala" from an East West Indian market near my home. Experiment with different garam masalas until you find one you like.
I wasn't crazy about this recipe. It was a bit salty and I couldn't really taste the rest of the spices. I was really looking forward to this because of the curry. If I do make it again, I will definitely double up on the spices.
I don't think the braising method and the Indian spices go together. I'd use the red wine mixture with more French seasonings (herbes de provence, thyme, etc). I wished that I'd just baked the chicken after seasoning it, or cooked it in coconut milk. Also necessary to double the seasonings to get any flavor. We ate it, but not one I'd repeat.
Just like any recipe, it is a guide to cooking. A little adjustment to this recipe and it is FABULOUS. "My family (of friends) and I" (is that proper) really enjoy this dish. I had not tried thickening the sauce, but did this time. It made this dish even that much better.
Amen Rebecca! Carol, when you submit a recipe review, please review the actual recipe!!
As for the spiced chicken thighs, we loved them. We also found the sauce a little thin but it paired nicely with brown rice. This dish is perfect for a different weeknight dinner. I also used the same seasoning on an extra chicken breast, which I then cooked and used in the Tabbouleh with Chicken and Red Pepper. Fabulous!
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