braised curied chicken

Braised Curried Chicken Recipe Made Easy

by

Braised Curried Chicken

This braised curied chicken recipe makes for deliciously flavored chicken that is irresistible. It should serve 6 and leave left-overs but it never does because no one can stop eating it.

You can take the bones and start a bone broth after everyone’s eaten up all the chicken.

  • Servings: 6
  • Prep Time: 20 minutes
  • Cook Time: 2 to 2 ½ hours depending on size of bird

Ingredients

  • 1 fresh, free-range roasting chicken 3 to 6 lbs., cut into 10 pieces: 2 drumsticks, 2 thighs, 2 wings, 2 breasts, each cut in half (set aside the back and neck and save them for the bone broth)
  • Salt and pepper
  • 2 Tbsp. coconut oil
  • 2 tsp. curry powder
  • 1 tsp. ground cumin
  • 1 tsp. cinnamon
  • 1 tsp. ground coriander seed
  • 1 tsp. ground ginger
  • 1 tsp. garlic powder
  • 5 gloves garlic, peeled
  • 1 medium onion, chopped
  • 2 cups chicken bone broth

braised curied chicken

Directions:

Preheat the oven to 350°F. Rinse and pat dry the chicken pieces and lightly salt and pepper the pieces on all sides. Use a large cast iron pot with a lid. A braising pot is best.

Place the pot on the stove and melt the coconut oil in it. Brown the chicken on all sides for 10 to 15 minutes until it is uniformly golden. Remove to a plate. Place the spices in the pot and stir until aromatic, about 1 to 2 minutes.

Add the garlic cloves and chopped onion and continue to cook for another 3 minutes or until the onion is translucent.

Add the chicken broth slowly, stirring the pan to deglaze the bottom of the pot as you go to get up all that gooey goodness of onion, spices and garlic so it’s well mixed into the liquid. When all the broth is in the pot, place the chicken around the pan so that the pieces are about half submerged and half above the liquid.

Place the chicken in the oven and bake for 30 minutes uncovered. Cover and bake for another hour to an hour and a half depending on the size of the chicken pieces. Check for temperature to be 165°F for all chicken parts before serving. Serve over quinoa or rice with steamed broccoli, cabbage or spinach.

Originally posted 2020-08-21 08:40:13.

Leave a Comment