Lilly Murdoch’s Curried Chicken
This recipe can be modified to use 1-pound chicken thighs and 1-pound chicken legs or use 2-pounds of either chicken thighs (as in this recipe) or chicken legs.
Ingredients
- 1 cup onion, chopped
- 2 tsp. curry powder
- 2 tsp. chili powder
- 1 tsp. tumeric
- 2 tsp. granulated sugar
- 1 tsp. salt
- Dash of pepper
- 1 lemon squeezed, or ¼ cup lemon juice
- 1 8-ounce can tomato sauce
- 1 10.5-ounce cream of chicken soup
- 1 can water (use cream of chicken soup can)
- 2-pounds chicken thighs
- Jasmine rice, cooked, optional
- Cilantro, chopped, for garnish, optional
Instructions
- Pre-heat the oven to 325°F.
- Using a medium bowl, add all ingredients (except the chicken thighs); mix to thoroughly combine.
- Place the chicken thighs in a large casserole dish.
- Pour the curried chicken sauce over the top of the chicken.
- Place in the pre-heated oven and bake for approximately 2 hours.
- Remove from the oven; serve with jasmine rice and sprinkle with chopped cilantro on top, optional.
