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Photo: Greg DuPree
Active Time:35 minsTotal Time:1 hr 15 minsServings:4Jump to Nutrition Facts
Active Time:35 minsTotal Time:1 hr 15 minsServings:4
Active Time:35 mins
Active Time:
35 mins
Total Time:1 hr 15 mins
Total Time:
1 hr 15 mins
Servings:4
Servings:
4
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1 ½poundsbone-in, skin-on chicken thighs1teaspoonground pepper, divided2tablespoonsTuk fried chicken spiceormadras curry powder, divided2tablespoonscoconut oil14-inch piece pandan leaf (optional)1Ceylon cinnamon stick4cardamom seeds½teaspoonfenugreek seeds (see Tip)½teaspoonbrown mustard seeds1cupdiced carrot1cupdiced celery½cupthinly sliced leek½cupdiced white onion½teaspoonkosher salt2cloves garlic, grated1teaspoonthinly sliced lemongrass½teaspoongrated fresh ginger1sprig fresh curry leaves½teaspoonground turmeric½teaspoonGuntur Sannam chileorcrushed red pepper (optional)4cupslow-sodium chicken broth⅔cupcoconut milk2tablespoonslime juice
Cook Mode(Keep screen awake)
Ingredients
1 ½poundsbone-in, skin-on chicken thighs
1teaspoonground pepper, divided
2tablespoonsTuk fried chicken spiceormadras curry powder, divided
2tablespoonscoconut oil
14-inch piece pandan leaf (optional)
1Ceylon cinnamon stick
4cardamom seeds
½teaspoonfenugreek seeds (see Tip)
½teaspoonbrown mustard seeds
1cupdiced carrot
1cupdiced celery
½cupthinly sliced leek
½cupdiced white onion
½teaspoonkosher salt
2cloves garlic, grated
1teaspoonthinly sliced lemongrass
½teaspoongrated fresh ginger
1sprig fresh curry leaves
½teaspoonground turmeric
½teaspoonGuntur Sannam chileorcrushed red pepper (optional)
4cupslow-sodium chicken broth
⅔cupcoconut milk
2tablespoonslime juice
DirectionsSeason both sides of chicken with 1/2 teaspoon pepper. Sprinkle 1 tablespoon spice blend (or curry powder) on the underside.Heat oil in a large pot over medium heat. Add pandan, if using, cinnamon stick, cardamom, fenugreek and mustard seeds. Cook, stirring, for 2 minutes. Discard the pandan and cinnamon stick. Add the chicken, skin-side down, and cook until the skin is golden, about 7 minutes. Transfer the chicken to a plate.Add carrot, celery, leek, onion, salt and the remaining 1/2 teaspoon pepper and 1 tablespoon spice blend (or curry powder); cook, stirring, for 2 minutes. Add garlic, lemongrass, ginger and curry leaves; cook, stirring, for 2 minutes. Add turmeric and chile (or crushed red pepper), if using, and cook, stirring, for 2 minutes more.Stir in broth and bring to a boil over medium heat. Nestle the chicken into the pot and reduce heat to medium-low. Cook, stirring occasionally, until thickened and the chicken reaches 165°F, about 20 minutes. Discard curry leaves.Transfer the chicken to a cutting board. Discard the skin and bones. Shred the meat with two forks and return to the pot. Stir in coconut milk and lime juice and simmer for 5 minutes more.Tip:Popular in Indian cuisine, fenugreek seeds taste maple-y, tangy and nutty. Find them in the spice aisle at well-stocked grocery stores, in Indian markets or online.Originally appeared: EatingWell Magazine, March 2022; updated February 2023
Directions
Season both sides of chicken with 1/2 teaspoon pepper. Sprinkle 1 tablespoon spice blend (or curry powder) on the underside.Heat oil in a large pot over medium heat. Add pandan, if using, cinnamon stick, cardamom, fenugreek and mustard seeds. Cook, stirring, for 2 minutes. Discard the pandan and cinnamon stick. Add the chicken, skin-side down, and cook until the skin is golden, about 7 minutes. Transfer the chicken to a plate.Add carrot, celery, leek, onion, salt and the remaining 1/2 teaspoon pepper and 1 tablespoon spice blend (or curry powder); cook, stirring, for 2 minutes. Add garlic, lemongrass, ginger and curry leaves; cook, stirring, for 2 minutes. Add turmeric and chile (or crushed red pepper), if using, and cook, stirring, for 2 minutes more.Stir in broth and bring to a boil over medium heat. Nestle the chicken into the pot and reduce heat to medium-low. Cook, stirring occasionally, until thickened and the chicken reaches 165°F, about 20 minutes. Discard curry leaves.Transfer the chicken to a cutting board. Discard the skin and bones. Shred the meat with two forks and return to the pot. Stir in coconut milk and lime juice and simmer for 5 minutes more.Tip:Popular in Indian cuisine, fenugreek seeds taste maple-y, tangy and nutty. Find them in the spice aisle at well-stocked grocery stores, in Indian markets or online.
Season both sides of chicken with 1/2 teaspoon pepper. Sprinkle 1 tablespoon spice blend (or curry powder) on the underside.
Heat oil in a large pot over medium heat. Add pandan, if using, cinnamon stick, cardamom, fenugreek and mustard seeds. Cook, stirring, for 2 minutes. Discard the pandan and cinnamon stick. Add the chicken, skin-side down, and cook until the skin is golden, about 7 minutes. Transfer the chicken to a plate.
Add carrot, celery, leek, onion, salt and the remaining 1/2 teaspoon pepper and 1 tablespoon spice blend (or curry powder); cook, stirring, for 2 minutes. Add garlic, lemongrass, ginger and curry leaves; cook, stirring, for 2 minutes. Add turmeric and chile (or crushed red pepper), if using, and cook, stirring, for 2 minutes more.
Stir in broth and bring to a boil over medium heat. Nestle the chicken into the pot and reduce heat to medium-low. Cook, stirring occasionally, until thickened and the chicken reaches 165°F, about 20 minutes. Discard curry leaves.
Transfer the chicken to a cutting board. Discard the skin and bones. Shred the meat with two forks and return to the pot. Stir in coconut milk and lime juice and simmer for 5 minutes more.
Tip:
Popular in Indian cuisine, fenugreek seeds taste maple-y, tangy and nutty. Find them in the spice aisle at well-stocked grocery stores, in Indian markets or online.
Originally appeared: EatingWell Magazine, March 2022; updated February 2023
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Nutrition Facts(per serving)413Calories26gFat16gCarbs29gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
