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The Unnatural Cook

a chronicle of weekly meal plans from someone who can't just throw a meal together

Suzy Roach’s Chicken Indienne


2 lbs. boneless chicken thighs
3 T. fresh lemon juice
6 T. four
1t. salt
1/8 t. pepper
3 T. olive oil
1 T. butter
1 lg. onion
2 or 3 T. curry powder
1 1/2 cups chicken stock
1 1/2  cups (8 oz) whipping cream
2 T. chopped candied ginger


Squeeze lemon juice over chicken and let stand for 30 min.

Heat oil & butter in dutch oven. Mix flour, salt & pepper in shallow bowl and coat chicken evenly. Brown chicken on both sides. (Save left over flour to add to sauce).

Remove chicken from pan and set aside. Add onion to pot & sauté until golden. Add curry powder and cook, stirring occasionally, for 2 minutes.

Add left over flour, stock, cream, ginger and stir. Return chicken to pot. Cover & simmer, turning chicken once for 40 minutes.

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