Curried Chicken Thighs
This is the first time I've made anything with a Curry Sauce, in a LONG time. I tried a couple of times, many years ago, and thought it was pretty gross. Now, I've tasted some good curried dishes in my lifetime, but I really haven't been able to find them here in Charleston. Although, there's a couple of good Thai restaurants in town, we really don't have a good Indian one.
Due to the fact that I never liked the curry blends I've purchased in a store, I decided to make my own, and play with it. I did do this 3 times, in 3 days, and realized that, it was a little much for me. However, this recipe rocked. Served with rice, it was the perfect meal.
Now for a couple of notes. Yeah, I broke down, and bought a fancy (to me) ingredient. Coconut Milk. If you left it out, you'd probably never notice that it wasn't there. I also started with Plain Yogurt, switched to Greek Yogurt (which I found tasted like Sour Cream), then ended up with Sour Cream. Depending upon the brand of yogurt you might buy, you might notice a difference, but I didn't, and it's a LOT cheeper to buy Sour Cream.
The Bottom Line?
I loved it, but Curried Food is not a mainstay on my boat. I'm more into Cajun Grillin' of Meat and Seafood. But, once a month or so, I'll be using it again. Just don't expect true regional quisine out of me, I'll be trying to something a little different that fits my own flavor profiles.
- 12 Large Chicken Thighs, skinless
- 3/4 Pound Plain Yogurt, or Sour Cream
- 2 Tablespoons Cap'n Ron's Curry Spice Blend
- 1 Teaspoon Coarse Kosher Salt
- 1/2 Medium Onion
- 1 Tablespoon Vegetable Oil
- 3 Tablespoons Cap'n Ron's Curry Spice Blend
- 1 Cup Pinot Grigio
- 1 Can Coconut Milk, 13 ounce can, optioanal
- 1/4 Cup Plain Yogurt, as needed, or Sour Cream
1. Wash the chicken, then cut off any extra fat and grizzle that might be janging on. Place them in a bowl, add the spices and mix it up so that all of the chicken is coated.
Add the Yogurt, mix well, cover, and place in the refrigerator for at least 8 hours.
2. Heat the grill to medium high, and place the chicken on. Turn after about 7 minutes, or until the marinade is dried up, and the chicken is "marked". All you're doing here is partially cooking the chicken to give it both the grill marks, and a little grilled flavor.
You can do this up to 2 days ahead of when you want to serve this Curried Chicken.
3. About 1 1/2 hours before you want to serve, place the onions and the oil in a non-stick frying pan, and cook over medium heat for about 5 minutes to begin the cooking, and add a little color to the onions.
4. Turn the heat to high, and add the wine. Let this cook until it's reduced by about 1/2. Place the chicken, 4 at a time, in the pan, cover, and let it simmer for about 30 minutes, until it's cooked through, but not dry. Take the chicken out, place it on a sheet pan, cover, and hold in a 200 degree oven while you cook the rest of the chicken.
5. When you've got all of your chicken done, leave the heat on high to reduce the sauce to a syrup. Add the coconut milk, reduce again, then add the yogurt. Add just enough yogurt to make a thick sauce.
Be careful not to bring the sauce back to a boil after you've added the yogurt, or the yogurt will separate. When this happens, the sauce will look curddled, and taste grainy. Plus, there's no fixin' it, You'll have to make a new sauce.
6. You can serve this with just the sauce that the chicken was cooked in.
7. Or, a light sauce.
8. Or, a real thick sauce like you see in the picture at the top.
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