Chicken Thigh With Curry Sauce Food

CURRIED CHICKEN THIGHS

Curried Chicken Thighs image

Provided by Food Network Kitchen

Yield 4 servings

Number Of Ingredients 15

Ingredients

2 tablespoons vegetable oil
1 tablespoon butter
6 chicken thighs
Salt and pepper
1 cup chopped onion
3 teaspoons curry powder
1/2 teaspoon cayenne
1 teaspoon cinnamon
1 teaspoon cumin
2 carrots, peeled and sliced on diagonal
1 1/2 cups low sodium chicken stock
1 cup broccoli florets
1/4 cup heavy cream
3/4 cup frozen peas
Cooked basmati rice, for serving

Steps:

Heat oil in large skillet and stir in butter to melt. Season chicken thighs with salt and pepper. Cook thighs skin side down until golden brown. Flip chicken and continue to cook until golden brown. Remove chicken to a plate.
Stir in onions and cook until tender. Stir in curry, cayenne, cinnamon and cumin and cook until aromas are released. Stir in carrots and toss to coat. Add chicken stock and bring to a simmer.
Place chicken thighs back into skillet and stir in broccoli. Cover and simmer for 15 minutes to cook chicken.
Stir in cream and peas. Season to taste. Serve with basmati rice.

CHICKEN THIGH WITH CURRY SAUCE

Chicken Thigh With Curry Sauce image

I got this dish from an old Chinese cookbook. This dish is not the authentic way to make curry sauce but it is a much easier version for those days when you want some curry in a hurry! And it tastes great for a curry sauce without all the pounding and grinding of spices and what nots!!

Provided by syltel

Categories Curries

Time 25m

Yield 2 serving(s)

Number Of Ingredients 13

Ingredients

2 chicken thighs
4 tablespoons butter or 4 tablespoons oil
1/2 onion, sliced
4 tablespoons flour
2 1/2 tablespoons curry powder
1 teaspoon minced garlic
2 tablespoons chinese white rice wine
2 1/2 cups water
1 1/3 teaspoons salt
2 teaspoons sugar
1 pinch pepper
1 potato, cut into small pieces
1 carrot, cut into small pieces

Steps:

Heat butter or oil and stir fry onion over low heat until fragrant (about 4-5 minutes).
Then add in the curry paste and stir fry for 1 minute over low heat. Remove and set aside.
Make several vertical cuts on the chicken thighs.
In a pan, add in the chicken thighs,vegetables and ingredients A. Bring to boil. Reduce heat to medium then cover pan and cook for another 20 minutes.
Lastly, add in the curry paste with onion to thicken.
Serve dish over rice.

Nutrition Facts : Calories 627.9, Fat 38.8, SaturatedFat 18.9, Cholesterol 140, Sodium 1866.6, Carbohydrate 46, Fiber 6.7, Sugar 7.9, Protein 22

GARLIC-CURRY CHICKEN THIGHS WITH YOGURT SAUCE

Garlic-Curry Chicken Thighs with Yogurt Sauce image

Yogurt gets used in two ways in this simple dinner party-worthy chicken dish: as a tenderizing marinade and mixed with the pan juices to create a rich sauce for serving.

Provided by Anna Stockwell

Categories Chicken Bake Low Fat Kid-Friendly Yogurt Curry Healthy Dinner Wheat/Gluten-Free Quick & Easy Quick and Healthy Small Plates

Yield 6 servings

Number Of Ingredients 7

Ingredients

1 head of garlic (about 12 cloves), peeled, finely chopped
1/4 cup olive oil
2 tablespoons curry powder
2 cups plain Greek yogurt, divided
2 1/2 teaspoons kosher salt, divided
12 skin-on bone-in chicken thighs (about 6 pounds)
2 tablespoons fresh lemon juice

Steps:

Mix garlic, oil, curry powder, 1 cup yogurt, 2 tsp. salt, and 1/4 cup water in a large bowl. Working in batches, add chicken thighs and turn to coat, using your hands to rub marinade under skin of each thigh. Transfer to a resealable plastic bag and chill at least 3 hours or up to overnight.
Position a rack in upper third of oven and preheat to 425°F. Transfer marinated chicken, skin side up, to a 13x9" baking dish. Roast chicken until skin is browned and an instant-read thermometer inserted into the thickest part of chicken registers 165°F, about 35 minutes. If chicken skin starts to burn, move pan to a lower rack to finish cooking.
Transfer chicken to a serving platter, reserving pan juices. Whisk lemon juice, 1/4 cup pan juices, remaining 1 cup yogurt, and remaining 1/2 tsp. salt in a medium bowl. If sauce is too thick, add more pan juices. Serve sauce alongside chicken.
Do Ahead
Chicken can marinate up to 1 day before cooking. Keep chilled.

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