Braised Chicken Thighs With Chile, Cinnamon, Cardamom and Coriander
- Total Time
- 1½ hours
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 to 6 servings
- Scant 2 tablespoons vegetable oil
- 2medium onions, halved and thinly sliced
- 2tablespoons minced garlic
- 2tablespoons minced fresh ginger
- 1tablespoon minced serrano or other fresh chili pepper
- 1teaspoon ground cinnamon
- 1teaspoon ground cardamom
- 1teaspoon ground coriander
- 8small or 6 large (about 2½ pounds total) bone-in chicken thighs, skin removed
- 1½teaspoons kosher salt, more to taste
- 1teaspoon black pepper
- 2large white potatoes, peeled and cut into large chunks
- ¾cup coconut milk
- About 1 cup chicken stock
- 2tablespoons fresh lime juice
- ½cup chopped fresh cilantro
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
662 calories; 44 grams fat; 15 grams saturated fat; 0 grams trans fat; 18 grams monounsaturated fat; 8 grams polyunsaturated fat; 28 grams carbohydrates; 4 grams dietary fiber; 4 grams sugars; 37 grams protein; 716 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Heat oven to 350 degrees. In a Dutch oven or other large, heavy-bottomed ovenproof pan, heat the oil over medium heat until hot but not smoking. Add the onions and cook, stirring occasionally, until translucent, 5 to 7 minutes. Add the garlic, ginger and chili, and cook, stirring often, until slightly softened, about 1 minute. Add cinnamon, cardamom and coriander, and cook, stirring constantly, for about 30 seconds.
- Step 2
Add chicken to the pot along with the salt, pepper, potatoes, coconut milk and just enough chicken stock to half-cover the thighs and potatoes. Turn heat to high, bring just to a simmer, then cover and put in the oven. Cook until potatoes are tender and chicken thighs are cooked through, 45 minutes to one hour.
- Step 3
Use a slotted spoon to transfer the chicken and potatoes to a serving dish. Tent loosely with foil and let rest. Skim as much fat as possible from the surface of the sauce, then return to a simmer over medium-high heat and simmer until slightly thickened, 5 to 6 minutes. Remove from heat, stir in the lime juice and cilantro, and adjust seasoning as necessary. Pour the sauce over the chicken and potatoes, and serve.
Private Notes
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Cooking Notes
loomco
Okay, I know the original article was "Deep Flavors, No Browning" but it really eliminates a vital step in this dish. I salt and peppered the chicken; mixed 1 TBS of each spice together then rubbed it into the chicken. Brown chicken first, 2 minutes each side, remove from pan. Add onions, garlic, ginger, chiles (2 Serranos), and whatever spices you have left. Cook until onions are soft. Add chicken and liquids just like it says. I used Yukon Golds and cut them into 3/4" dice.
Bex
I used boneless skinless thighs, which reduced the fat, and upped almost everything except the chicken and it was great. So 3 onions, heaping tablespoons of ginger and garlic, 1.5 tsp. of cinnamon, cardamom, and coriander. Finally, I used 3 sweet potatoes instead of white potatoes. Best idea of all.
Ashley M
Easy and tasty — I used a garam masala spice blend that I bought in a specialty India spice shop. And I used chopped butternut squash and peas instead of potatoes.
CaTo
This was great! I used boneless, skinless thighs and took the advice of others to use sweet potatoes, but otherwise made this as written, going a little heavy on all of the spices but not so much as to double any amounts. It was easy and flavorful.
Clive
Listen. I made this a few days ago and have just now finished the last of it. Sad. It's gone. Don't make your potato chunks too large. This I really very good and people who had some are still mentioning it. Positively.
May J
It's a winner! Followed the suggestions of a reader and amped up the flavor by increasing the aromatics and spices; also substituted sweet potatoes. I used cardamom pods, which I pounded. And since it's high summer and didn't want to turn on the oven, braised it on the stovetop for 45 mins. and served over brown rice. Delicioso!
ursulatriestocook
Really delightful low-mess recipe. One note: the chili portion was light for someone that likes a kick. Don’t shy away from upping it, in my opinion!
Manette
This was a good meal, tasty sauce to mash potatoes in as one eats them. Only change was that I browned the boneless/skinless chicken thighs before proceeding with the recipe. I was unsure, but included seeds with small serrano chili - came out just right on spice/heat. Poured some of the sauce over steamed broccoli as side dish.
Annette N
Delicious and flavorful!! Everyone loved it. Used 1.5x dry spices and applied to chicken before browning boneless/skinless chicken (as others have suggested). Microwaved chopped potatoes while browning chicken to start the cooking process so when combined with they would not take longer than the chicken. Might use more serrano chili next time. Took about 2 hours(!) to prep & cook (maybe i'm slow or maybe chopping and browning took extra time)
karen C.
Spice mixture was perfect. On recommendation of others, I tripled the spices (at least!). Boneless thighs worked well but still required 40 minutes of cooking.
Jeanne
Simply divine. Followed recipe almost exactly, except I cooked the potatoes separately, then added them at the end. No cilantro, either. Parsley instead and I believe that will be what I use next time. … Be sure to use good spices. Burlap & Barrel brand, e.g., especially for the cardamom…
dan p
Used skinless boneless thighs and reduced initial cooking time. Added white wine to deglaze the pan before adding the stock and doubled the garlic. Really delicious.
Claudia
I followed the note suggestion to rub the chicken with extra spices, and brown it. I also used cauliflower instead of potato, since this is served on rice and I wanted to cut down on the starches.
Jack
Went with the chicken browning, a bit more spices, and left out the chili pepper (family can't tolerate hot food), added a bit of Garam Masala to compensate, and went with 1 potato, 1 sweet potato. It was delicious, will make again!
Dawne
I did not have high hopes for this because of all of the adjustments I made: only half as many thighs, two roasted Hatch chiles, cardamom pods (like in the photo), . . . but this was super easy and absolutely delicious. The spices maintained their complexity, and the gravy was perfect. I plan to put this in Sunday rotation to freeze in lunch portions. Maybe I'll try more boneless thighs and a rutabaga, but I wonder if that will affect the consistency and nutritional value of the curry.
brie
Absurd amount of lime juice. Add it at the end otherwise you’ll end up using the whole can of coconut milk to compensate. And yes, absolutely rub the spices into the chicken and brown those thighs like they and you deserve.
Nina
For the time and effort involved, this dish didn’t deliver quite enough flavor. I browned the chicken and doubled everything, and we all enjoyed it, but I longed for more oomph. The roasted chicken thighs with delicata squash and maple syrup remains my go-to.
K
Delicious, cheap and easy. Next time will add turnips or parsnips to see how they alter the sauce for a one-pot meal.
dena
Fantastic-once with Diane: 10’ thighs Serrano and jalapeño preserved lemons. First time, Just us - only 4 thighs….adjust everything accordingly
No mixer but want to make these!
My boyfriend wasn’t at all that impressed with this dish the first night I made it. I took the advice of loomco(sp) and marinated the chicken with The coriander, cardamom and cinnamon and browned the chicken. I am certain that that made a world of difference. Next time I will probably marinate it for much longer than the hour I did. The second day was so much better. I served it with tabouli which really enhanced it.
dena
Fantastic!!!!!!
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