Chicken Braised With Madras Vegetable Curry Sauce
This flavorful and aromatic Madras chicken curry recipe is a feast for the senses. Tender bone-in chicken thighs are braised to perfection in a rich and savory madras vegetable curry sauce, creating a dish that is sure to please your taste buds. With two cooking methods to choose from - slow-cooker or oven - you can easily enjoy this delicious meal any day of the week. Serve this dish with your favorite side dishes for a memorable dining experience.
— Constant Cookbook
Ingredients
- 3 lb. bone-in, skinless chicken thighs
- Kosher salt and freshly ground pepper, to taste (optional)
- 1 Tbs. olive oil
- 1 jar (1 lb. 3.5 oz.) madras vegetable curry braising sauce
Instructions
- If desired, lightly season the chicken with salt and pepper.
- <b>Slow-cooker method:</b> In a large fry pan over medium-high heat, warm the olive oil. Working in batches, brown the chicken on both sides, 8 to 10 minutes per batch. Transfer to a slow cooker and add the braising sauce. Cover and cook on high according to the manufacturer&rsquo;s instructions until the chicken is fork-tender, about 2 hours.
- <b>Oven method:</b> Preheat an oven to 325&#176;F. In a large Dutch oven over medium-high heat, warm the olive oil and brown the chicken as directed above. Return all the chicken to the pot, add the braising sauce and bring to a simmer. Cover the pot with a lid, transfer to the oven and cook until the chicken is fork-tender, 1 to 1 1/2 hours.
- Serves 4 to 6.
- Williams-Sonoma Kitchen
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