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
- 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.
- 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.
- 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.
- Make the Sauce:
- Add the diced tomatoes, coconut milk, chicken broth, and tomato paste. Stir well to combine. Bring the mixture to a simmer.
- 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.
- 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.
- 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! 🥘✨
