CURRIED CHICKEN THIGHS
This recipe came from a friend who helped me complete my mission to find a curry that I like. On my last out of town visit to her, she even took me to her local grocery store to buy her favorite curry powder. It's a Madras blend by Sun Brand, very mild and not at all aggressively spiced. And what do you know? I now like curry. I only buy the boneless thighs when they are on sale. Bone-in thighs with the skin removed work equally as well. A little less water is needed using those but a bit more cooking time is needed.
Provided by Kitchen Witch Steph
Categories Curries
Time 25m
Yield 2-4 serving(s)
Number Of Ingredients 9
Steps:
- Cut chicken into 1-inch strips. I have kept bone-in thighs whole.
- Heat oil in 10-inch skillet until hot.
- Cook chicken in oil over medium-high heat until brown on all sides.
- Sprinkle with remaining ingredients except sour cream.
- Reduce heat. Cover and simmer about 10 minutes or until chicken is done. (longer for bone-in thighs.
- Turn off heat. Stir in sour cream.
INDIAN CURRIED CHICKEN THIGHS
Serve these delicious curried chicken thighs with warm naan bread and jasmine or basmati rice.
Provided by lisarocks
Categories World Cuisine Recipes Asian Indian
Time 1h
Yield 5
Number Of Ingredients 19
Steps:
- Season cubed chicken with salt and pepper and set aside.
- Preheat a large dry skillet over medium heat. Add curry powder and toast until lightly browned and fragrant, stirring constantly, 2 to 3 minutes. Add paprika, cinnamon, ginger, and turmeric and roast, stirring constantly, for 1 to 2 minutes. Stir in onion, garlic, and bay leaf. Pour in olive oil and mix to combine.
- Mix chicken, coconut milk, yogurt, tomato paste, salt, and pepper into the spices in the skillet. Stir well to combine. Mix in chickpeas, peas, and pineapple. Bring mixture to a boil, reduce heat, and simmer for 20 to 25 minutes. Remove bay leaf and stir in lemon juice and cayenne pepper. Simmer for 5 more minutes. Taste and adjust the seasoning to your liking.
Nutrition Facts : Calories 602.8 calories, Carbohydrate 40.6 g, Cholesterol 66.2 mg, Fat 39.1 g, Fiber 9.9 g, Protein 27.5 g, SaturatedFat 20.2 g, Sodium 475.7 mg, Sugar 6.2 g
CURRIED CHICKEN THIGHS
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.
CURRIED CHICKEN
This is a very easy and delicious chicken recipe that goes well served with rice.
Provided by FatManWhoCooks
Categories Main Dish Recipes Curries Chicken
Time 1h25m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat an oven to 350 degrees F (175 degrees C).
- Arrange the chicken pieces in a single layer in a 9x13-inch baking dish. Season the chicken liberally with salt, pepper, and the paprika; set aside.
- Melt the butter in a skillet over medium heat. Add the apple and onion to the melted butter, season with the curry powder, and cook and stir until the apple and onion are tender, 7 to 10 minutes. Stir the mushroom soup and half-and-half into the mixture until completely combined; spoon over the chicken pieces.
- Bake in the preheated oven until no longer pink at the bone and the juices run clear, about 75 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C).
Nutrition Facts : Calories 389 calories, Carbohydrate 13.1 g, Cholesterol 133.6 mg, Fat 19.4 g, Fiber 2 g, Protein 39.7 g, SaturatedFat 7.5 g, Sodium 470.5 mg, Sugar 4.9 g
BAKED CURRY CHICKEN THIGHS
This recipe makes tender, juicy and mild curry chicken thighs. The marinade is easy to put together with ingredients you probably already have on hand and it smells wonderful!
Provided by kcfields
Categories Curries
Time 50m
Yield 8 thighs, 4 serving(s)
Number Of Ingredients 11
Steps:
- Combine the first 10 ingredients in a resealable plastic bag or shallow glass container; mix well.
- Rinse and dry the chicken thighs and add to the marinade (I did not do this but I suggest setting some of the marinade aside so that you can baste the chicken toward the end of the cooking time).
- Seal or cover and refrigerate for 1-2 hours.
- Place the chicken in a shallow baking pan and spoon additional marinade on top of chicken.
- Cover with foil and bake at 400 degrees for 35 minutes.
- Uncover, spoon reserved marinade on chicken and continue baking uncovered for an additional 10 minutes.
- Remove from oven and let sit for 5 minutes.
HOME-STYLE CHICKEN CURRY
A rustic and authentic quick Indian one-pot packed with tonnes of hot Asian spices and fragrant coriander.
Provided by Roopa Gulati
Categories Dinner, Main course
Time 45m
Number Of Ingredients 15
Steps:
- Roughly chop 1 large onion, transfer to a small food processor, and add 3 tbsp of water - process to a slack paste. You could use a stick blender for this or coarsely grate the onion into a bowl - there's no need to add any water if you are grating the onion. Tip into a small bowl and leave on one side.
- Put 6 roughly chopped garlic cloves and 50g roughly chopped ginger into the same food processor and add 4 tbsp water - process until smooth and spoon into another small bowl. Alternatively, crush the garlic to a paste with a knife or garlic press and finely grate the ginger.
- Heat 4 tbsp vegetable oil in a wok or sturdy pan set over a medium heat.
- Combine 2 tsp cumin seeds and 1 tsp fennel seeds with a 5cm cinnamon stick and 1 tsp chilli flakes and add to the pan in one go. Swirl everything around for about 30 secs until the spices release a fragrant aroma.
- Add the onion paste - it will splutter in the beginning. Fry until the water evaporates and the onions turn a lovely dark golden - this should take about 7-8 mins.
- Add the garlic and ginger paste and cook for another 2 mins - stirring all the time.
- Stir in 1 tsp garam masala, 1 tsp turmeric, and 1 tsp caster sugar and continue cooking for 20 secs before tipping in a 400g can chopped tomatoes.
- Continue cooking on a medium heat for about 10 mins without a lid until the tomatoes reduce and darken.
- Cut 8 skinless, boneless chicken thighs into 3cm chunks and add to the pan once the tomatoes have thickened to a paste.
- Cook for 5 mins to coat the chicken in the masala and seal in the juices, and then pour over 250ml hot chicken stock.
- Simmer for 8-10 mins without a lid until the chicken is tender and the masala lightly thickened - you might need to add an extra ladleful of stock or water if the curry needs it.
- Sprinkle with 2 tbsp chopped coriander and serve with Indian flatbreads or fluffy basmati rice and a pot of yogurt on the side.
Nutrition Facts : Calories 382 calories, Fat 17.7 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 10.7 grams carbohydrates, Sugar 7.4 grams sugar, Fiber 2.1 grams fiber, Protein 46.8 grams protein, Sodium 0.8 milligram of sodium
3-INGREDIENT CURRIED CHICKEN THIGHS
Steps:
- Season chicken with 1 tsp. salt. Whisk oil, curry powder, and 1/2 cup yogurt in a large bowl. Add chicken and toss to coat. Transfer to a resealable plastic bag and chill at least 3 hours.
- Position a rack in upper third of oven; preheat to 425°F. Transfer chicken, skin side up, and marinade to a 13x9" baking dish. Roast chicken until skin is browned and an instant-read thermometer inserted near bone registers 165°F, 30-35 minutes.
- Transfer chicken to a serving platter, reserving pan juices. Skim off excess fat from juices with a spoon, then transfer 1/4 cup juices to a small bowl. Whisk in remaining 1/2 cup yogurt; season with remaining 1/2 tsp. salt. Serve alongside chicken.
- Do Ahead
- Chicken can be marinated 1 day ahead; keep chilled.
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- In a small bowl, stir together the curry powder, salt and pepper. Rub the curry mixture all over the chicken thighs, and let sit at room temperature for 15 minutes.
- Heat the oil in a medium skillet over moderate heat. Add the chicken thighs skin side down and cook, undisturbed, until the skin is deep golden brown and crisp, 15 to 20 minutes. Reduce the heat to moderately low if the skin begins to burn. Turn the thighs and continue to cook until they are cooked through and the juices run clear, about 15 minutes.
- In the last 5 minutes of cooking, add the limes to the skillet, cut side down, and cook until golden brown. Serve the chicken thighs with the pan-roasted limes.
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