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Currtied Chicken Thighs


Curried Chicken Thighs

Curried dishes have such a distinct flavor that it is easy to create low salt meals without losing a delicious taste experience.

4 servings; 162 mg. sodium per serving

1-1/4 pounds boneless, skinless chicken thighs
1/2 cup chopped onion
1 large clove garlic, minced
1 teaspoon ground cumin
1 teaspoons ground coriander
1/4 teaspoon ground turmeric
1/8 teaspoon crushed red pepper flakes
1/8 teaspoon dry mustard
1/8 teaspoon ground ginger
1/8 teaspoon salt
1 Tablespoon healthy oil
1/2 cup sodium free water
1 Tablespoon cornstarch
1 Tablespoon sodium free water
1/2 cup raisins

Prep. Instructions

1. Place onion and garlic in a bowl.

2. Combine cumin and the next 6 ingredients in a separate bowl.

3. Have all other ingredients on hand.

Cooking Instructions

1. Heat oil in a 9 inch skillet over medium heat. Add chicken. Brown on both sides, about 2 minutes per side. Remove chicken to a plate.

2. Add onion and garlic. Turn heat down to medium low. Cook until onion is tender, about 5 minutes, stirring often.

3. Add seasoning mix. Stir to combine. Cook for 2 minutes, stirring often.

4. Add water to pan. Stir to combine. Add chicken, turning once to coat with liquid. Bring liquid to a boil. Cover pan; turn heat to low, and simmer for 30 minutes. Remove chicken from pan; keep warm.

5. Combine cornstarch and water in a small bowl. Stir to combine well. Add to skillet. Cook about 1 to 2 minutes, stirring constantly, until sauce thickens.

6. Add raisins. Stir to combine. Heat through. Serve sauce over 4 servings of chicken. - Copyright © 2022 Judy Reynolds