Rating: 4 stars
19 Ratings
  • 5 star values: 10
  • 4 star values: 3
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 1

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.

Recipe by Cooking Light September 2003

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Read the full recipe after the video.

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Yield:
4 servings (serving size: 2 thighs and about 1/3 cup sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a 12-inch nonstick skillet coated with cooking spray over medium-high heat. Add onion; sauté 3 minutes. Remove from pan.

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  • 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.

Nutrition Facts

203 calories; calories from fat 30%; fat 6.7g; saturated fat 1.6g; mono fat 2.4g; poly fat 1.5g; protein 29.9g; carbohydrates 3.9g; fiber 1.1g; cholesterol 121mg; iron 2.1mg; sodium 536mg; calcium 35mg.
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