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
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
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