Curried Chicken



8 servings (serving size: 1 thigh or drumstick and 1/4 cup curry mixture)

Recipe from

Oxmoor House

Recipe Time

Prep: 11 Minutes
Cook: 43 Minutes

Nutritional Information

Calories 206
Fat 6.4 g
Satfat 1.8 g
Protein 19.2 g
Carbohydrate 17.9 g
Cholesterol 68 mg
Iron 2.6 mg
Sodium 437 mg
Caloriesfromfat 28 %
Fiber 2.4 g
Calcium 33 mg


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.

Oxmoor House Healthy Eating Collection,

Oxmoor House

January 2004
My Notes

Only you will be able to view, print, and edit this note.

Add Note