Recipe: Curried Chicken Thighs (Better Homes and Gardens recipe)

CURRIED CHICKEN THIGHS

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
FOR THE SAUCE:
1 cup half-and-half, light cream, or milk
2 tablespoons all-purpose flour
FOR SERVING:
3 cups hot cooked rice
Assorted condiments (optional):
raisins, chopped hard-cooked egg, peanuts, chopped tomato, chopped green sweet pepper, toasted coconut, chutney, cut-up fruits

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 to skillet; 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.

*You can also use skinless, boneless chicken thighs in this recipe. Just reduce the cooking time to 10 minutes after adding chicken broth.

Makes 4 servings
Source: Better Homes and Gardens