Lactose Free Chicken Thigh Curry Recipe

Recipe by: Makers of LACTAID® Brand Products

Chopped apple mellows the spicy flavor of curry powder by adding just a hint of sweetness. An assortment of condiments will satisfy individual tastes.

Yield: 4 servings

Prep Time: 20 minutes

Cook Time: 35 minutes

Total Time: 55 minutes

Ingredients

8 (4 ounce) boneless, skinless chicken thighs

2 tablespoons cooking oil

1 cup sliced fresh mushrooms

1 medium onion, chopped

1 clove garlic, minced

3 teaspoons curry powder, or to taste

1/4 teaspoon salt

1/4 teaspoon ground cinnamon

3/4 cup reduced sodium chicken broth

1 medium cooking apple, cored and chopped

1 cup LACTAID® Reduced Fat 2% Milk

2 tablespoons all-purpose flour

3 cups hot cooked rice

Assorted Condiments (see some examples in note below)

Preparation

In a large skillet cook chicken thighs in hot oil over medium heat about 10 minutes or until chicken is lightly browned, turning to brown evenly. Remove chicken; set aside.
Add mushrooms, onion, and garlic to skillet; cook until vegetables are tender. Reduce heat to low. Add curry powder, salt, and cinnamon; cook and stir for 1 minute. Carefully add chicken broth and chopped apple. Return chicken to skillet. Bring to boiling; reduce heat. Cover and simmer about 15 minutes or until chicken is tender and no longer pink. (Internal temperature should reach 180 degrees F with an instant-read thermometer.)
Transfer chicken to a serving platter; keep warm. For sauce, combine LACTAID® Reduced Fat 2% Milk and flour; stir into pan juices. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Spoon some of the sauce over chicken. Serve with rice and, if desired, assorted condiments. Pass remaining sauce.

Notes

Examples of Assorted Condiments: Raisins, chopped hard-cooked egg, peanuts, chopped tomato, chopped green sweet pepper, toasted coconut, chutney and cut-up fruits.
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