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.



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Ingredients
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    8   
    bone-in chicken thighs (about 2-1/2 pounds total)
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    2   tablespoons 
    cooking oil
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    1   cup 
    sliced fresh mushrooms
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    1   
    medium onion, chopped (1/2 cup)
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    1   
    clove garlic, minced
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    3 - 4   teaspoons 
    curry powder
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    1/4  teaspoon 
    salt
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    1/4  teaspoon 
    ground cinnamon
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    3/4  cup 
    chicken broth
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    1   
    medium apple, cored and chopped
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    1   cup 
    half-and-half, light cream, or milk
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    2   tablespoons 
    all-purpose flour
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    3   cups 
    hot cooked rice
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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)

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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