Serving Size:
1 thigh + 1/3 cup sauce

    Diet Types:
  • Diabetes
  • Dialysis
  • Gluten-free
  • Higher Potassium


  • 1 Granny Smith apple
  • 1 medium carrot
  • 1/2 large onion
  • 2 garlic cloves
  • 4 chicken thighs, bone-in, skinless (1 pound)
  • 1/2 teaspoon salt
  • 2 tablespoons curry powder
  • 1 teaspoon ginger
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon cumin
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon black pepper
  • 4 tablespoons olive oil
  • 1-1/2 cups water


  1. Season both sides of chicken with salt. Mix remaining spices together and season all sides chicken with 1/2 of the seasoning mix. Set chicken aside in the refrigerator for a few hours.
  2. Core and cube the apple; thinly slice carrot diagonally; chop onion and garlic.
  3. Heat 2 tablespoons of olive oil in the skillet. Add apple, carrots, onion, garlic and remaining spice blend. Reduce heat to medium and sauté until soft, about 10 minutes. Remove from skillet.
  4. In the same skillet, heat the remaining olive oil and add chicken. Turn heat to medium and brown chicken on both sides. Add water and cook uncovered, until water has reduced to at least half.
  5. Add vegetables and cook on low about 10 minutes, until chicken is done.

Helpful hints

  • Serve over rice or cauliflower rice.
  • Make an extra batch of the seasoning mixture and store in a jar for the next time you make Curried Chicken Thighs.
  • Replace chicken with shrimp or pork for variety.
  • For a lower protein diet remove chicken from the bone and cut each one in half. Protein is decreased to 15 grams per serving.

Nutrients per serving

Calories 392

Protein 30 g

Carbohydrates 14 g

Fat 24 g

Cholesterol 154 mg

Sodium 432 mg

Potassium 503 mg

Phosphorus 302 mg

Calcium 55 mg

Fiber 4.0 g

Added Sugar 0 g

Kidney and kidney diabetic food choices

  • 4 meat
  • 1/2 vegetable, medium potassium

Carbohydrate choices


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