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Curried Chicken

Curried Chicken

Oxmoor House JANUARY 2004

  • Yield: 8 servings (serving size: 1 thigh or drumstick and 1/4 cup curry mixture)
  • Cook time:43 Minutes
  • Prep time:11 Minutes


  • Cooking spray
  • 1/2 cup chopped onion
  • 1/2 cup chopped carrot
  • 1 cup chopped red potato
  • 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 chicken thighs (about 1 pound), skinned
  • 4 chicken drumsticks (about
  • 1 pound), skinned
  • 1 tablespoon vegetable oil
  • 1/4 cup curry powder
  • 3/4 cup fat-free, less-sodium chicken broth
  • 2/3 cup light coconut milk
  • 1/4 cup apple juice
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon mango chutney
  • 1 cup chopped cooking apple


Place a large nonstick skillet coated with cooking spray over medium-high heat. Add onion and carrot; sauté 3 minutes. Add potato; sauté 2 minutes or until onion is tender. Remove potato mixture from pan; set aside.

Combine flour, salt, and pepper in a large heavy-duty zip-top plastic bag; add 4 chicken pieces to bag. Seal and shake to coat. Repeat procedure with remaining chicken pieces and flour mixture.

Wipe pan with paper towels; recoat with cooking spray. Add oil; place over medium-high heat. Add chicken; cook 6 minutes or until browned on all sides, turning frequently. Add potato mixture, curry powder, and next 5 ingredients to pan; bring to a boil. Cover, reduce heat, and simmer 20 minutes. Add apple; cook 10 minutes or until chicken is done and apple is tender.

Nutritional Information

Amount per serving
  • Calories: 206
  • Fat: 6.4g
  • Saturated fat: 1.8g
  • Protein: 19.2g
  • Carbohydrate: 17.9g
  • Cholesterol: 68mg
  • Iron: 2.6mg
  • Sodium: 437mg
  • Calories from fat: 28%
  • Fiber: 2.4g
  • Calcium: 33mg

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Curried Chicken recipe