India Pale Ale seems like the obvious beer choice for a curry dish, but let’s kick it up a notch with the The Juice Double IPA from Madison River Brewing. This curry is rich and fiery from the spicy Punjabi curry blend (plus a squirt of Sriracha). The extended slow cooking results in velvety chicken thighs that cut with a fork.
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Hardware
– 8 chicken thighs, skin removed
For Marinade
– 1 cup Greek yogurt
– 12 oz. The Juice Double IPA
– 2 TBSP Punjabi curry (hot)
– 1 tsp kosher salt
For Onion/Garlic Sauce
– 1 yellow onion, sliced
– 4 cloves garlic, minced
– 1 TBSP Punjabi curry (hot)
– 2 tsp mustard seed
– 1 cup Greek yogurt
– 1 tsp kosher salt
For Main Dish
– 1 15 oz. can diced tomato
– 1 TBSP Sriracha
– 2 tsp turmeric
Directions
1. Remove the skins and excess fat from the chicken thighs
For Marinade
2. Combine the Greek yogurt, The Juice Double IPA, Punjabi curry, and kosher salt in a 2-gallon freezer bag
3. Place the chicken thighs in the marinade
4. Refrigerate for 4-8 hours
For Onion/Garlic Sauce
5. Melt butter in sauce pan
6. Add punjabi curry and mustard seeds to the melted butter
7. Cook the onion and garlic until they are translucent
8. Add Greek yogurt and a splash of Hop Juice Double IPA to a blender with salt and cooked onion mixture
9. Blend until smooth
For Main Dish
10. Place marinated chicken thighs and the marinade into a low-heat sauce pan
11. Bring to a simmer and hold for 20 minutes
12. Add diced tomato, Sriracha, and turmeric
13. Continue simmer for 40 additional minutes
14. Serve curried thighs on a bed of jasmine rice
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Please watch: ”
Brown Ale Smoked Chicken Recipe
”
➨ https://www.youtube.com/watch?v=vCAlHVVCa78
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Credit: YouTube
