This curried chicken thighs recipe is a warming dish for the chilly winter season. Packed with flavor and spice, this recipe is sure to enliven seniors’ taste buds. This easy, one-skillet dish is low in carbs and naturally gluten-free for seniors with dietary restrictions.
Cook time: 1 hour
- 1½ pounds chicken thighs
- Curry seasoning blend:
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon cayenne pepper
- 1 tablespoon curry powder
- 2 tablespoons olive oil
- 1 garlic clove, minced
- ¼ cup white onion, thinly sliced
- 3 large carrots, peeled and cut into rounds
- 1 can coconut milk
- 1 can diced tomatoes
- ½ teaspoon cumin
- ½ tablespoon curry powder
- Salt and pepper to taste
- In a small bowl, combine ingredients for curry seasoning blend.
- Place chicken thighs, 1 tablespoon of oil and curry seasoning blend in a gallon Ziploc bag, zip closed and massage with hands to rub the seasoning into the chicken.
- Refrigerate for about 30 minutes.
- In a large sauté pan, heat remaining oil and add garlic and onion. Sauté until translucent and fragrant.
- Add chicken and cook on medium high for about 3 minutes on each side, until slightly browned. Remove chicken and place to the side on a plate.
- Add carrots and sauté for 2 minutes.
- Add coconut milk, tomatoes, cumin and curry powder and stir until combined. Add chicken.
- Bring to a boil and reduce heat to a simmer and cover. Cook for about 15 minutes or until the chicken reaches an internal temperature of 165 degrees Fahrenheit.
- Serve over rice or by itself.
Per serving*: 460 calories; fat 27g; saturated fat 14g; cholesterol 120mg; sodium 490mg; carbohydrate 9g; fiber 2g; total sugars 6g; added sugars 0g; protein 41g; calcium 3%DV; iron 15%DV; potassium 10%DV
*Please note: Nutrition variation may happen due to ingredient sourcing and measurement variations.