Curried Chicken Thighs Casserole
A mini country chicken casserole made with tender chicken thighs, diced tomatoes, onion, green pepper, garlic, thyme, and currants for a simple sweet-savory dinner sized for one or two servings.
Servings: 1 casserole
Calories: 663kcal
Cost: $4.95
Ingredients
- 2 skinless chicken thighs
- ¼ cup flour
- ⅛ teaspoon black pepper
- 1 tablespoon vegetable oil
- ¼ cup onion chopped fine
- ¼ cup green pepper chopped coarse
- 1 garlic clove minced
- ⅛ teaspoon curry powder
- ⅛ teaspoon salt
- ¼ teaspoon dried thyme
- ¾ cup canned diced tomatoes with juice
- ¼ cup dried currants
Instructions
- Preheat oven to 350°F. Mix flour and pepper in a shallow bowl and coat the chicken on all sides.
- In an 8 or 10 inch skillet, heat the oil over medium-high heat and brown the chicken on all sides. Remove and place the chicken in a single layer in a small baking dish (5 x 5 or 5 x 7 inch).
- In the same skillet, cook the onions, green peppers, and garlic until tender, about 5 minutes.
- Stir in the curry powder, salt, thyme, dried currants, and tomatoes with their juice.
- Pour the sauce over the chicken. Bake uncovered at 350°F for 35-40 minutes, or until chicken reaches an internal temperature of 165°F.
Nutrition
Serving: 1casserole | Calories: 663kcal | Carbohydrates: 66g | Protein: 50g | Fat: 24g | Sodium: 769mg | Fiber: 6g | Sugar: 29g
