Curried Chicken Thighs
|Boneless skinless chicken thighs||4|
|Vegetable oil||1 Tablespoon|
|Curry powder||1 Teaspoon|
|Ground ginger||1 Dash|
|Ground cumin||1 Dash|
|Onion||1 Small, chopped|
|Water||1⁄3 Cup (5.33 tbs)|
|Sour cream||1⁄2 Cup (8 tbs)|
Cut chicken thighs into 1-inch strips.
Heat oil in 10-inch skillet until hot.
Cook chicken in oil over medium-high heat until brown on all sides.
Sprinkle with remaining ingredients except sour cream; reduce heat.
Cover and simmer about 10 minutes or until chicken is done.
Stir in sour cream.