Recipe courtesy of Valerie Bertinelli
Recipe courtesy of Valerie Bertinelli
Watch how to make this recipe.
Curry Ketchup Chicken Thighs
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- Level: Easy
- Total: 40 min
- Active: 10 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 258
- Total Fat
- 17 g
- Saturated Fat
- 4 g
- Carbohydrates
- 8 g
- Dietary Fiber
- 0 g
- Sugar
- 3 g
- Protein
- 17 g
- Cholesterol
- 95 mg
- Sodium
- 294 mg
When you need a quick and inexpensive dinner, this is the ticket. With things you probably already have on hand and chicken thighs, you'll be licking your fingers in no time. Throw it on some white rice, garnish with cilantro and this is sure to be a family favorite.
- Level: Easy
- Total: 40 min
- Active: 10 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 258
- Total Fat
- 17 g
- Saturated Fat
- 4 g
- Carbohydrates
- 8 g
- Dietary Fiber
- 0 g
- Sugar
- 3 g
- Protein
- 17 g
- Cholesterol
- 95 mg
- Sodium
- 294 mg
Ingredients
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Directions
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7m
Easy
CLASS
- Preheat the oven to 400 degrees F and line a rimmed baking sheet with aluminum foil.
- Whisk together the ketchup, curry powder and vegetable oil in a large bowl. Add the chicken thighs and toss until they are completely coated in the ketchup mixture.
- Transfer the chicken to the prepared baking sheet and spoon over the remaining marinade to make sure that a thick even layer of the ketchup mixture remains on the skin. Season the chicken with salt and pepper. Roast until the chicken registers 165 degrees F on an instant-read thermometer and the ketchup mixture begins to caramelize, 30 to 40 minutes.
- Serve the chicken over cooked white rice and garnish with the cilantro.
