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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  • 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)
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.
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.
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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