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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (134g) Recipe makes 8 servings The following items or measurements are not included below: stock |
||
| Calories 273 | ||
| Calories from Fat 179 | (65%) | |
| Amount Per Serving | %DV | |
| Total Fat 19.9g | 30% | |
| Saturated Fat 5.8g | 29% | |
| Monounsaturated Fat 7.7g | ||
| Polyunsaturated Fat 5.2g | ||
| Trans Fat 0.2g | ||
| Cholesterol 83mg | 27% | |
| Sodium 81mg | 3% | |
| Potassium 253mg | 7% | |
| Total Carbohydrate 6.1g | 2% | |
| Dietary Fiber 1.0g | 4% | |
| Sugars 0.8g | ||
| Protein 17.3g | 34% | |
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Ingredients
- 8 chicken thighs
- 3 tablespoons flour
- 1 tablespoon pepper
- 2 tablespoons oil
- 1 red onion, chopped
- 2 cloves garlic, crushed
- 1/2-1 cup stock (depending on how much broth you like)
- 3 teaspoons curry powder (or to taste)
- 3 dashes hot pepper sauce
- 1 lime, zest and juice of
- 1/4 cup fresh cilantro
- 1/3 cup sour cream
Directions
1
Blend flour and pepper, and dredge thighs in mixture.2
Brown chicken in oil.3
Remove chicken to a plate.4
Add onion, garlic, and flour, and saute.5
Add broth, curry, and pepper sauce and stir to blend well.6
Simmer mixture for 2 minutes, then bring to a boil and add chicken, lime zest and lime juice.7
Cook until chicken is cooked through.8
Add cilantro and sour cream just before serving.
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Browse similar recipes by category
- Course > Main Dish > One-Dish Meal
- Main Ingredient > Meat > Poultry > Chicken
- Cuisine > Asian > Southern > Indian
- Preparation > Time to Make > < 60 mins
- Preparation > Equipment > Stove Top
- Occasion > Taste/Mood > Spicy
Featured Reviews for This Recipe
From: Sue L
On Jul 27, 2008
This was very good although I did feel it benefited from the addition of a little salt. The curry flavor was mild but flavorful. I couldn't taste the hot sauce at alI (I used Tabasco sauce). I think this would be great with boneless chicken breasts! Thanks for sharing- ~Sue
From: Guam Girl
On Mar 19, 2008
This dish was just okay. I was expecting to be wowed after reading all the reviews. For my husband and I, three teaspoons of curry powder was not nearly enough. I ended up dumping a lot more curry powder seasoning into the dish after we both ate a couple pieces of chicken. Also, we didn't taste the lime...the flavor just didn't come through. I did like the consistency of the sauce with using a cup of broth. (I added just a bit more when I went back to add more curry powder)
From: hippeastrum
On Jun 12, 2007
mmmmmmm that was really good! I made this with chicken breasts and added some cayenne powder to the flour mix to give it more of a kick. I also added more like 10 dashes of hot sauce (I like it spicy). It was really great, thanks a lot!
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