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Chicken Braised with Madras Vegetable Curry Sauce

What could be easier—brown some chicken thighs and pour in our flavorful sauce, then braise in a slow cooker or Dutch oven until the meat is fork-tender. The healthy braising sauce, inspired by the curries of southern India, includes traditional madras curry spices along with vegetables, garlic and ginger.


  • 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


If desired, lightly season the chicken with salt and pepper.

Slow-cooker method: 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’s instructions until the chicken is fork-tender, about 2 hours.

Oven method: Preheat an oven to 325°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