Senza categoria

A Winter Warm-up with Indian Spiced Chicken and Spinach

The Kosher Blogger

Haul out your large wok, and get ready for a simple and delicious chicken curry made with boneless thighs (pargiot) and all those perfect Indian spices. What I love about this dish is that it’s relatively quick to prepare. To me, there’s nothing like the great, moist texture of boneless chicken thighs – they just don’t dry out like breasts tend to, so leftovers taste just as good as the freshly-made dish (that’s why I double this recipe). The down side is that they are a little fatty, so I do take the extra time to trim as much fat off as I can. Served with white or brown rice, this is a very happy comfort food for the winter.

INDIAN SPICED CHICKEN WITH SPINACH

Ingredients

1 kg (2.5 lb) boned chicken thighs (pargiot), cut into 3 or 4 pieces each

About 2 tablespoons oil

1 large onion roughly diced

2…

View original post 251 altre parole

Annunci

Discussione

Non c'è ancora nessun commento.

Rispondi

Inserisci i tuoi dati qui sotto o clicca su un'icona per effettuare l'accesso:

Logo WordPress.com

Stai commentando usando il tuo account WordPress.com. Chiudi sessione / Modifica )

Foto Twitter

Stai commentando usando il tuo account Twitter. Chiudi sessione / Modifica )

Foto di Facebook

Stai commentando usando il tuo account Facebook. Chiudi sessione / Modifica )

Google+ photo

Stai commentando usando il tuo account Google+. Chiudi sessione / Modifica )

Connessione a %s...

%d blogger hanno fatto clic su Mi Piace per questo: