Curried Thunder Thighs A1 Food
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.
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 THUNDER THIGHS #A1
A.1. Original Sauce Recipe Contest Entry. Curried boneless chicken thighs and yellow rice, with a hint of heat ending on a slightly sweet note
Provided by Ginger Vaccaro
Categories Sauces
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 19
Steps:
- Cut thighs into 1 inch chunks.
- Mix with A1 sauce tossing to coat.
- In a separate bowl, mix all dry ingredients.
- Add dry ingredients to chicken tossing to combine.
- Let marinate for 30 minutes. (can omit this step if needed).
- Brown chicken in 2 batches- Do not over crowd the pan.
- Remove chicken.
- Sautee garlic until fragrant in same pan.
- Add in red pepper and green onions cooking until slightly softened.
- Add in 1, 8 oz package Goya yellow rice. Stir to combine.
- Stir in raisins, pineapple, tomatoes and cilantro stirring to combine.
- Stir in 2 cups of water and ½ tub of knorr Home-style Chicken stock concentrate. Stir in chicken with any accumulated juices. Bring to a boil.
- Cover and reduce heat to low. Simmer for 25-30 minutes or until liquid is absorbed. Add in peas and stir to combine.
- serve.
Nutrition Facts : Calories 439.1, Fat 24.5, SaturatedFat 6.1, Cholesterol 105.4, Sodium 501.3, Carbohydrate 31.2, Fiber 4.5, Sugar 22, Protein 25
MARGI'S CURRIED CHICKEN THIGHS
Make and share this Margi's Curried Chicken Thighs recipe from Food.com.
Provided by Rick G
Categories Poultry
Time 40m
Yield 6 portions, 6 serving(s)
Number Of Ingredients 8
Steps:
- 1. Put everything but chicken and spinach into large pan, simmer 10 minutes.
- 2. Put in chicken and spinach, simmer until chicken is cooked.
- 3. Serve over rice, garnish with chopped cilantro.
Nutrition Facts : Calories 251.6, Fat 5.2, SaturatedFat 1.2, Cholesterol 76.4, Sodium 143.9, Carbohydrate 24.1, Fiber 6.5, Sugar 0.4, Protein 28.8
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