Ingredients
-
4
-
1
-
1
-
1/2
-
1
-
1
-
1/4 - 1/2
-
1/3
-
1/2
-
-
-
-
-
-
Directions
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 , My first attempt at Curried food Dish came out very flavorful I loved the boneless thighs sliced The instruction did not say what to do with the onions so I cooked them until done then added 2 tables butter to cook the chicken with the oil I learned my lesson on this dish not to use butter and oil as the butter separated from being cooked to high Still turned out great , It turned out great although I did have to add a bit more water
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Steps
|
1
Done
|
Cut Chicken Into 1-Inch Strips. I Have Kept Bone-in Thighs Whole. |
|
2
Done
|
Heat Oil in 10-Inch Skillet Until Hot. |
|
3
Done
|
Cook Chicken in Oil Over Medium-High Heat Until Brown on All Sides. |
|
4
Done
|
Sprinkle With Remaining Ingredients Except Sour Cream. |
|
5
Done
|
Reduce Heat. Cover and Simmer About 10 Minutes or Until Chicken Is Done. (longer For Bone-in Thighs. |
|
6
Done
|
Turn Off Heat. Stir in Sour Cream. |
