8 skinless, bone-in chicken thighs (or thighs and drumsticks)
1 Tbsp vegetable oil
2 medium onions, diced
3 cloves garlic, minced
2 Tbsp fresh ginger, minced
1-1/4 cups mushrooms, quartered
1 Tbsp curry paste
1/4 cup vermouth or white wine (optional)
1 cup frozen concentrated orange juice, defrosted
1-1/2 cups frozen peas, defrosted
Salt to taste
2 tsp sesame seeds, toasted
Preheat oven to 375 F. In large non-stick, skillet, heat oil over medium-high heat. Add chicken and brown for 5 minutes each side. Remove chicken from pan and place in medium-sized baking dish.
Remove all but 1 tsp of oil from skillet. Add onions, garlic, ginger and mushrooms to the pan and saute for 4-5 minutes or until onions soften, stirring occasionally. Blend in curry paste, vermouth and orange juice.
Pour the curry sauce over the chicken and bake in oven for 20 minutes. Scrape down any browned edges, add the peas and blend well. Return to the oven and bake 5-8 minutes or until peas are just heated through.
Serve over steamed rice and sprinkle with toasted sesame seeds. Serves 4-5.
Per serving: 314 calories; 22.6 protein; 10 g total fat; 34.5 g carb.; 3.7 g dietary fibre.