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Chicken Indienne

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Submitted by lpirkey

Chicken Indienne, a creamy Anglo-Indian curry-spiced chicken braise with lemon-marinated pieces, sweet candied ginger, and a velvety cream sauce. Served with lime and rice.

YIELD

4 servings

PREP

55 min

COOK

40 min

READY

100 min

Chicken Indienne is the elegant Anglo-Indian dish that British colonial cookbooks brought home and slowly turned into a dinner party staple. It’s not authentic Indian cooking, but it’s its own kind of delicious. The combination of curry powder, candied ginger, and a generous splash of cream creates a rich, mellow sauce that’s miles more sophisticated than its short ingredient list suggests.

The lemon juice rub is the move that sets up everything else. Half an hour of sitting tenderizes the chicken and adds a subtle acidity that balances the cream sauce later. Pat the pieces fully dry before dredging or the flour won’t stick and you’ll lose your browned crust.

Blooming the curry powder in the hot oil after the onions cook is the technique that distinguishes a good curry from a flat one. Two full minutes in the fat releases the volatile aromatics in the spice blend, transforming raw curry powder from harsh and dusty into deeply fragrant.

Candied ginger is the surprise ingredient. The crystallized sugar coating mellows the ginger’s heat while concentrating its warmth, contributing both spice and a hint of background sweetness that perfectly balances the cream.

A squeeze of lime at the table is non-negotiable. The bright acid cuts through the richness of the sauce and ties the flavors together.

Pro Tips

  • Use bone-in, skin-on chicken pieces for the most flavorful braise. Boneless breast dries out.
  • Use a good-quality curry powder; cheap blends taste muddy and one-note.
  • Don’t skip the dredging. The flour coats the chicken and thickens the sauce as it simmers.
  • Serve over basmati rice to soak up every drop of the sauce.

Variations

  • Stir in a quarter cup of golden raisins or chopped dried apricots for sweet fruit pockets.
  • Add a handful of toasted slivered almonds at the end for crunch.
  • Substitute coconut milk for half the cream for a Thai-leaning version.

Ingredients

2 907.2
POUNDS G CHICKEN PIECE
3 45
TABLESPOONS ML LEMON JUICE
fresh
3 45
TABLESPOONS ML ALL-PURPOSE FLOUR
allpurpose
1 5
TEASPOON ML SALT
0.6
TEASPOON ML BLACK PEPPER
freshly ground
3 45
TABLESPOONS ML VEGETABLE OIL
1 15
TABLESPOON ML BUTTER
1 1
LARGE LARGE ONION
chopped
3 45
TABLESPOONS ML CURRY POWDER
½ 118
CUP ML WATER
½ 118
1 5
TEASPOON ML CHICKEN BROTH
2 30
1 1
EACH LIME
cut into wedges

Directions

Sprinkle chicken pieces with lemon juice and let stand 30 minutes.

Pat dry.

Mix flour, salt and pepper; dredge chicken pieces to coat evenly.

In a heavy skillet with a tight lid, heat oil and butter.

Cook chicken, sprinkling with any leftover flour mixture, until browned on both sides.

Remove from skillet and set aside.

Add onion and cook until golden.

Add onion and cook until golden.

Add curry powder and cook for 2 minutes.

Gradually beat in water and cream, cook until thickened.

Add chicken stock base and ginger, stir, and return chicken to skillet.

Cover and simmer, turning chicken once, for 40 minutes or until chicken in tender.

Transfer to heated platter and surround with lime wedges.

Serve with rice.

* not incl. in nutrient facts Arrow up button

Comments


Cece Jones

Why is there never a photo for this recipe?

 

 

Nutrition Facts

Serving Size 378g (13.3 oz)
Amount per Serving
Calories 814 61% from fat
 % Daily Value *
Total Fat 55g 85%
Saturated Fat 19g 93%
Trans Fat 0g
Cholesterol 248mg 83%
Sodium 814mg 34%
Total Carbohydrate 5g 5%
Dietary Fiber 3g 11%
Sugars g
Protein 129g
Vitamin A 19% Vitamin C 23%
Calcium 9% Iron 26%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 
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