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Urban Curry Chicken

A community recipe by Swedenspice

Not tested or verified by Nigella.com

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Introduction

A wonderful blend of curry, smoked spices and delicious winter fruits.

Ingredients

Serves: 4-6

3 tablespoons curry powder
1 smoked paprika
gram chipotle
1 medium onion
grapeseed oil (to cover)
4 cloves crushed garlic
½ cup dried cranberries
2 diced apples
¼ cup shredded carrots
2 pounds chicken thighs
2 teaspoons red pepper flakes
salt (to taste)
pepper (to taste)
16 ounces chicken broth (low sodium)

Method

Urban Curry Chicken is a community recipe submitted by Swedenspice and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Warm 4 tbsp of grape seed oil in a Dutch oven on the stovetop.

Season 2 lbs of chicken thighs with salt, pepper, chipotle spice and smoked paprika.

Add the chicken to the oil, and brown on both sides, approximately 6 minutes.

Next dice 1 onion, 2 apples, and 4 cloves of garlic. Add the onion and garlic to the browned chicken, and 2 tsp of crushed red pepper, and a pinch of salt.

Next, add 16 oz of low sodium chicken broth, and 3 tbsp of curry seasoning. Bring to a boil and add your apples, shredded carrots and dried cranberries.

Bring to a boil, turn the heat down to medium, put the lid on and cook approximately 25 minutes.

Take the lid off and crank the heat back up to high, which will thicken the sauce and cook for another 5 minutes.

Additional Information

The onions, spices and fruits will melt into a reduced chutney that is good enough to eat alone, or with Naan, or any other type of bread. This is wonderful as a stand alone, or served with basmati rice.