Curried Chicken Thighs
Recipe from
Better Homes and Gardens
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.
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Ingredients
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8bone-in chicken thighs (about 2-1/2 pounds total)see savings
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2 tablespoonscooking oilsee savings
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1 cupsliced fresh mushroomssee savings
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1medium onion, chopped (1/2 cup)see savings
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1 clovegarlic, mincedsee savings
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3 to 4 teaspoonscurry powdersee savings
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1/4 teaspoonsaltsee savings
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1/4 teaspoonground cinnamonsee savings
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3/4 cupchicken brothsee savings
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1medium apple, cored and choppedsee savings
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1 cuphalf-and-half, light cream, or milksee savings
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2 tablespoonsall-purpose floursee savings
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3 cupshot cooked ricesee savings
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Assorted condiments: raisins, chopped hard-cooked egg, peanuts, chopped tomato, chopped green sweet pepper, toasted coconut, chutney, cut-up fruits (optional)see savings
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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: Calories 695, Total Fat 32 g, Saturated Fat 10 g, Cholesterol 158 mg, Sodium 829 mg, Carbohydrate 45 g, Protein 54 g.
Percent Daily Values are based on a 2,000 calorie diet
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