Curry Ketchup Chicken Thighs Recipes

CURRIED CHICKEN THIGHS

Provided by Food Network Kitchen

Categories main-dish

Yield 4 servings

Number Of Ingredients 15

Curried Chicken Thighs image

Steps:

Heat oil in large skillet and stir in butter to melt. Season chicken thighs with salt and pepper. Cook thighs skin side down until golden brown. Flip chicken and continue to cook until golden brown. Remove chicken to a plate.
Stir in onions and cook until tender. Stir in curry, cayenne, cinnamon and cumin and cook until aromas are released. Stir in carrots and toss to coat. Add chicken stock and bring to a simmer.
Place chicken thighs back into skillet and stir in broccoli. Cover and simmer for 15 minutes to cook chicken.
Stir in cream and peas. Season to taste. Serve with basmati rice.

Ingredients

2 tablespoons vegetable oil
1 tablespoon butter
6 chicken thighs
Salt and pepper
1 cup chopped onion
3 teaspoons curry powder
1/2 teaspoon cayenne
1 teaspoon cinnamon
1 teaspoon cumin
2 carrots, peeled and sliced on diagonal
1 1/2 cups low sodium chicken stock
1 cup broccoli florets
1/4 cup heavy cream
3/4 cup frozen peas
Cooked basmati rice, for serving

INDIAN CURRIED CHICKEN THIGHS

Serve these delicious curried chicken thighs with warm naan bread and jasmine or basmati rice.

Provided by lisarocks

Categories World Cuisine Recipes Asian Indian

Time 1h

Yield 5

Number Of Ingredients 19

Indian Curried Chicken Thighs image

Steps:

Season cubed chicken with salt and pepper and set aside.
Preheat a large dry skillet over medium heat. Add curry powder and toast until lightly browned and fragrant, stirring constantly, 2 to 3 minutes. Add paprika, cinnamon, ginger, and turmeric and roast, stirring constantly, for 1 to 2 minutes. Stir in onion, garlic, and bay leaf. Pour in olive oil and mix to combine.
Mix chicken, coconut milk, yogurt, tomato paste, salt, and pepper into the spices in the skillet. Stir well to combine. Mix in chickpeas, peas, and pineapple. Bring mixture to a boil, reduce heat, and simmer for 20 to 25 minutes. Remove bay leaf and stir in lemon juice and cayenne pepper. Simmer for 5 more minutes. Taste and adjust the seasoning to your liking.

Nutrition Facts : Calories 602.8 calories, Carbohydrate 40.6 g, Cholesterol 66.2 mg, Fat 39.1 g, Fiber 9.9 g, Protein 27.5 g, SaturatedFat 20.2 g, Sodium 475.7 mg, Sugar 6.2 g

Ingredients

4 skinless, boneless chicken thighs, cubed
salt and pepper to taste
5 tablespoons curry powder
1 teaspoon paprika
¾ teaspoon ground cinnamon
¾ teaspoon ground ginger
½ teaspoon ground turmeric
1 small onion, chopped
2 cloves garlic, minced
1 bay leaf
3 tablespoons olive oil
1 (14 ounce) can coconut milk
1 (5.3 ounce) container Greek yogurt
2 tablespoons tomato paste
1 (16 ounce) canned chickpeas, drained and rinsed
1 cup frozen peas
4 tablespoons crushed pineapple
½ lemon, juiced
¼ teaspoon cayenne pepper

CHICKEN HURRY

This is a quick and easy dish to make. Great for potlucks, family dinners, or cold the next day with salad for a picnic. This sauce is also great on pork spare ribs. Serve hot with rice and salad.

Provided by MOM2112

Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes

Time 1h10m

Yield 6

Number Of Ingredients 5

Chicken Hurry image

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Place chicken pieces in a single layer in a lightly greased 9x13 inch baking dish.
In a medium bowl, combine the ketchup, water, brown sugar and dry soup mix. Carefully pour over the chicken, making sure that all of the pieces are covered.
Cover dish and bake in the preheated oven for 1 hour.

Nutrition Facts : Calories 554.7 calories, Carbohydrate 16.9 g, Cholesterol 170.3 mg, Fat 34.3 g, Fiber 0.3 g, Protein 42.9 g, SaturatedFat 9.8 g, Sodium 796.9 mg, Sugar 13.7 g

Ingredients

1 (3 pound) whole chicken, cut into pieces
½ cup ketchup
¼ cup water
¼ cup packed brown sugar
1 (1 ounce) package dry onion soup mix