Curried Chicken Thighs
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 
http://www.sweetbabymedia.com/recipes/index.shtml 
 
 
 
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(ID: 10370) Mirror: rec.food.recipes: Sun, Oct 19, 2003


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