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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4.5 by 7 people

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  • Makes: 4 servings
  • Prep: 15 mins
  • Cook: 35 mins

Curried Chicken Thighs

Reviews (0)

4.5 by 7 people

Rate This!

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.
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Nutrition Facts (Curried Chicken Thighs)

  • Per serving:
  • 695 kcal ,
  • 32 g fat
  • (10 g sat. fat ,
  • 158 mg chol. ,
  • 829 mg sodium ,
  • 45 g carb. ,
  • 54 g pro.
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Reviews (1)

7 Ratings
472 Days Ago
Have made this recipe many times as we truly enjoy it, we do do supplements as shown and recommend you try this one.

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