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Curried Thunder Thighs A1 Recipe

Ignite your taste buds with Curried Thunder Thighs A1! This award-winning recipe (original sauce recipe contest entry!) features tender boneless chicken thighs simmered in a fragrant, subtly sweet curry sauce with a delightful kick. Served over vibrant yellow rice with bursts of pineapple, raisins, and fresh cilantro, this dish is a flavor explosion you won't forget. Perfect for a weeknight dinner or a special occasion!

Prep Time 20 mins
Cook Time 50 mins
Calories 439.1 kcal
Protein 50g
Rating 5.0 (2 Reviews)
Curried Thunder Thighs A1 26

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Curried Thunder Thighs A1

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How to Make Curried Thunder Thighs A1

  1. Cut 1.5 lbs boneless, skinless chicken thighs into 1-inch chunks.
  2. In a large bowl, toss chicken with 1/2 cup A1 steak sauce until evenly coated.
  3. In a separate bowl, whisk together: 2 tbsp curry powder, 1 tsp ground cumin, 1/2 tsp turmeric, 1/4 tsp cayenne pepper (or more, to taste), 1/2 tsp salt, and 1/4 tsp black pepper.
  4. Add the dry spice mixture to the chicken, tossing to ensure all pieces are well coated.
  5. Marinate for at least 30 minutes (or up to 2 hours in the refrigerator).
  6. Heat 2 tbsp olive oil in a large skillet or Dutch oven over medium-high heat. Brown chicken in two batches, ensuring not to overcrowd the pan. This will take about 5-7 minutes per batch.
  7. Remove the browned chicken from the pan and set aside.
  8. Add 2 cloves minced garlic to the same pan and sauté until fragrant (about 30 seconds).
  9. Add 1/2 red bell pepper (finely chopped) and 2 green onions (finely chopped), cooking until slightly softened (about 2-3 minutes).
  10. Add 1 (8 oz) package Goya yellow rice.
  11. Stir to combine.
  12. Stir in 1/2 cup raisins, 1/2 cup chopped pineapple, 1/2 cup chopped tomatoes, and 1/4 cup chopped fresh cilantro.
  13. Stir in 2 cups water and 1 tub (4 oz) Knorr Home-Style Chicken Stock Concentrate.
  14. Add the cooked chicken back to the pan, along with any accumulated juices.
  15. Bring the mixture to a boil.
  16. Reduce heat to low, cover, and simmer for 25-30 minutes, or until the liquid is absorbed and the rice is cooked through.
  17. Stir in 1/2 cup frozen peas.
  18. Serve hot and enjoy!

Nutrition Information (Approximate per serving)

Sodium

20 g

Sugar

87g

Fat

30g

Carbs

10g

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Preparation Occasion Sauces Main Dish Condiments Etc Dinner Party A1 Sauce