Curried Chicken Thighs

If you like, fix this saucy chicken curry with boneless chicken thighs. Just reduce the cooking time to 10 minutes after adding the chicken broth.


Curried Chicken Thighs

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Ingredients
  • 8   
    bone-in chicken thighs (about 2-1/2 pounds total)
  • 2   tablespoons 
    cooking oil
  • 1   cup 
    sliced fresh mushrooms
  • 1   
    medium onion, chopped (1/2 cup)
  • 1   
    clove garlic, minced
  • 3 - 4   teaspoons 
    curry powder
  • 1/4  teaspoon 
    salt
  • 1/4  teaspoon 
    ground cinnamon
  • 3/4  cup 
    chicken broth
  • 1   
    medium apple, cored and chopped
  • 1   cup 
    half-and-half, light cream, or milk
  • 2   tablespoons 
    all-purpose flour
  • 3   cups 
    hot cooked rice
  •  
    Assorted condiments: raisins, chopped hard-cooked egg, peanuts, chopped tomato, chopped green sweet pepper, toasted coconut, chutney, cut-up fruits (optional)
Directions
1.
Skin chicken. In a 10-inch skillet cook chicken thighs in hot oil over medium heat about 10 minutes or until chicken is lightly browned, turning to brown evenly. Remove chicken; set aside. If necessary, add 1 tablespoon additional cooking oil to skillet.
2.
Add mushrooms, onion, and garlic to skillet; cook until vegetables are tender. Add curry powder, salt, and cinnamon; cook and stir for 1 minute. Add chicken broth and chopped apple. Return chicken to skillet. Bring to boiling; reduce heat. Cover and simmer about 15 minutes or until chicken is tender and no longer pink.
3.
Transfer chicken to platter; keep warm. Stir the half-and-half, light cream, or milk into the flour. Stir into pan juices. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Spoon some sauce over chicken. Pass remaining sauce. Serve with rice and, if desired, pass assorted condiments. Makes 4 servings.
Nutrition information
Per Serving: cal. (kcal) 695, Fat, total (g) 32, chol. (mg) 158, sat. fat (g) 10, carb. (g) 45, pro. (g) 54, sodium (mg) 829, Percent Daily Values are based on a 2,000 calorie diet
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