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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 4 |
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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. Ingredients:
4 boneless skinless chicken thighs (about 1 pound) |
1 tablespoon vegetable oil |
1 teaspoon curry powder |
1/2 teaspoon salt |
1 dash ground ginger |
1 dash ground cumin |
1/4-1/2 cup onion, chopped |
1/3 cup water |
1/2 cup sour cream |
Directions:
1. Cut chicken into 1-inch strips. I have kept bone-in thighs whole.
2. Heat oil in 10-inch skillet until hot.
3. Cook chicken in oil over medium-high heat until brown on all sides.
4. Sprinkle with remaining ingredients except sour cream.
5. Reduce heat. Cover and simmer about 10 minutes or until chicken is done. (longer for bone-in thighs.
6. Turn off heat. Stir in sour cream.
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