Curried Chicken Thighs

Must Try

This flavorful dish features tender chicken thighs simmered in a rich, spiced curry sauce. It’s easy to prepare and pairs wonderfully with rice or naan. Here’s how to make it:


Ingredients

  • 6 bone-in, skin-on chicken thighs (or boneless, if preferred)
  • 2 tbsp vegetable oil
  • 1 large onion, finely chopped
  • 3 garlic cloves, minced
  • 1 tbsp fresh ginger, grated
  • 2 tbsp curry powder (mild or hot, as desired)
  • 1 tsp ground turmeric
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 1/2 tsp cayenne pepper (optional)
  • 1 can (14 oz or 400 ml) diced tomatoes
  • 1 can (14 oz or 400 ml) coconut milk
  • 1 cup (240 ml) chicken broth
  • 1 tbsp tomato paste
  • 1/2 cup (120 g) plain yogurt (optional, for creaminess)
  • 1 tbsp lemon juice
  • Salt and black pepper to taste
  • Fresh cilantro, chopped, for garnish

Instructions

  1. Season and Sear the Chicken:
    • Pat the chicken thighs dry and season generously with salt and pepper.
    • Heat the vegetable oil in a large skillet or Dutch oven over medium-high heat.
    • Sear the chicken thighs, skin side down, until golden brown and crispy (about 5 minutes). Flip and cook for another 3 minutes. Remove and set aside.
  2. Sauté Aromatics:
    • In the same pan, reduce heat to medium. Add the onions and sauté until soft and golden, about 5 minutes.
    • Stir in garlic and ginger, cooking for another 1-2 minutes until fragrant.
  3. Add Spices:
    • Sprinkle in the curry powder, turmeric, cumin, paprika, and cayenne pepper (if using). Stir to toast the spices for 1 minute, releasing their aroma.
  4. Make the Sauce:
    • Add the diced tomatoes, coconut milk, chicken broth, and tomato paste. Stir well to combine. Bring the mixture to a simmer.
  5. Simmer with Chicken:
    • Return the seared chicken thighs to the pan, skin side up, ensuring they are partially submerged in the sauce.
    • Cover and simmer on low heat for 25-30 minutes, or until the chicken is fully cooked and tender.
  6. Finish the Dish:
    • Stir in the lemon juice and yogurt (if using) for added creaminess and tang. Adjust seasoning with salt and pepper to taste.
  7. Serve and Garnish:
    • Serve the curried chicken thighs over steamed rice or with warm naan bread. Garnish with fresh cilantro.

Tips

  • Vegetable Additions: Add spinach, bell peppers, or peas in the last 10 minutes of cooking for a hearty twist.
  • Spice Level: Adjust the cayenne and curry powder based on your heat preference.
  • Meal Prep: This curry reheats beautifully, making it great for leftovers or meal prep.

Enjoy the warmth and bold flavors of this dish! 🥘✨

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