SBM Curried Chicken Thighs

Servings: 4 servings
Category: Chicken
Ethnic Style: Indian


8 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 to 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, cutup 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. Recipe Courtesy of Sweet Baby Media

695 Calories 54 g Protein 829 g Carbohydrates 32 g Fat 10 mg Cholesterol
158 mg Sodium 45 g Fiber

Over ***17,000*** recipes at Sweet Baby Media's Recipe Web Site
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