Curried Thunder Thighs A1 Recipes
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 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 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
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