Indian-style chicken thighs
chicken thights

Preparation time 15 minutes

Total time: 40 minutes

Ingredients

  1. To taste, salt and pepper
  2. 8 fresh boneless skinless chicken thighs
  3. 15 mL (1 tbsp.) canola oil
  4. 45 mL (3 tbsp.) mild curry paste
  5. 30 mL (2 tbsp.) chopped garlic
  6. 45 mL (3 tbsp.) finely chopped shallot
  7. 250 mL (1 cup) chicken broth
  8. 30 mL (2 tbsp.) lime zest
  9. 125 mL (1/2 cup) plain 2% M.F. yogurt
  10. To taste, spinach
  11. 30 mL (2 tbsp.) chopped cilantro

Directions

  1. Season chicken thighs with salt and pepper. Reserve. In a large non-stick skillet, heat oil over high heat.
  2. Cook chicken thighs for about 3 minutes per side, or until golden all over. Transfer to a plate and cover with aluminum foil. Reserve.
  3. Add curry paste, garlic and shallot to the skillet. Reduce heat to mediumhigh and cook for 2 minutes, or until tender.
  4. Add chicken broth and lime rind and stir well, scraping the bottom of the skillet to remove browned bits.
  5. Return 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.
  6. Serve 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.


Variation: Replace curry paste with whole-grain mustard, substitute honey for the lime zest, and chopped, fresh tarragon for the cilantro.

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