Total Time
25mins
Prep 5 mins
Cook 20 mins

This recipe came from a friend who helped me complete my mission to find a curry that I like. On my last out of town visit to her, she even took me to her local grocery store to buy her favorite curry powder. It's a Madras blend by Sun Brand, very mild and not at all aggressively spiced. And what do you know? I now like curry. I only buy the boneless thighs when they are on sale. Bone-in thighs with the skin removed work equally as well. A little less water is needed using those but a bit more cooking time is needed.

Ingredients Nutrition

Directions

  1. Cut chicken into 1-inch strips. I have kept bone-in thighs whole.
  2. Heat oil in 10-inch skillet until hot.
  3. Cook chicken in oil over medium-high heat until brown on all sides.
  4. Sprinkle with remaining ingredients except sour cream.
  5. Reduce heat. Cover and simmer about 10 minutes or until chicken is done. (longer for bone-in thighs.
  6. Turn off heat. Stir in sour cream.
Most Helpful

5 5

Delicious. I did take the advice of previous reviewers and added more of the spices and finished with some green onions as garnish. I used bone in thighs. :)

4 5

Totally agree with needing a lot more spices. I recommend tasting it before serving and adjusting the salt and curry to taste. We did whole chicken thighs (bone-in, skin-on) and it needed an additional 10 minutes to cook. If you do this, I suggest removing and plating the thighs and then stirring in the sour cream and spooning the sauce over the chicken. Also, it was in need of a garnish. I suggest cilantro or green onions.

3 5

Needs to triple the spice amounts for me.