Curry Chicken

If you like curry you will love this dish! It makes the whole house smell like heaven.

This one turns heads and makes mouths water it is so aromatic.

It’s easy and fast to throw together but very impressive.

Ingredients: Large package of chicken thighs (you can use boneless and skin-less for the healthier version) Other options are to use a whole chicken cut up for some breast meat mixed in with some legs and thighs but it really comes out best with the dark meats. So juicy and tender!

• 1 large onion sliced

• 1 cup Marsala cooking wine (you can get this in grocery stores even if they do not carry alcohol. Just look in the isle where the vinegars are)

• ½ cup Vermouth cooking wine (in same section as Marsala) or use Cooking Sherry

• 1 TBS. Worcestershire sauce

• ½ cup soy sauce

• 2 medium cloves fresh garlic-chopped

• 1 to 2 TBS Curry (to taste-some curry is hotter than others)

• 1 TBS oregano

• 1 TBS basil

• 1 tsp. dried mustard

• 1 tsp. paprika

• dash of tabasco sauce

• ½ stick butter

Place chicken in baking pan 9″ X 13″ works well. Sprinkle the sliced onion and chopped garlic around the chicken.

Then mix all remaining ingredients except the butter and pour over top of the chicken. Then dot the butter over the top. Bake in a 350° oven for about an hour. Serve over hot rice or pasta. The sauce this makes is delicious!

It goes well with a Cesar salad or just a plain salad with some EVOO (extra virgin olive oil and some white balsamic vinegar drizzled over the top)

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