Ingredients for Chicken Thigh With Curry Sauce
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How to Make Chicken Thigh With Curry Sauce
- Heat 1 tablespoon of butter or oil in a large skillet or wok over low heat. Add 1 medium onion, thinly sliced, and sauté until fragrant (about 5 minutes).
- Stir in 2 tablespoons of your favorite curry paste and cook for 1 minute, stirring constantly, over low heat.
- Remove the onion and curry mixture from the pan and set aside.
- Make several vertical slits in 4 boneless, skinless chicken thighs (about 1 pound).
- In the same pan, add the chicken thighs, 1 cup of chopped vegetables (such as bell peppers, carrots, and broccoli), and 1/2 cup of chicken broth.
- Bring the mixture to a boil.
- Reduce heat to medium-low, cover the pan, and simmer for 20 minutes, or until the chicken is cooked through.
- Stir in the reserved onion and curry paste mixture to thicken the sauce. Simmer for another 2-3 minutes.
- Serve the chicken and curry sauce over steamed rice. Garnish with fresh cilantro or green onions (optional).
Nutrition Information (Approximate per serving)
Sodium
77 g
Sugar
31g
Fat
94g
Carbs
15g