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    Home » Chicken Thighs » Chicken Thigh Curry Recipe

    Chicken Thigh Curry Recipe

    Published: Feb 8, 2022 by Kemi · This post may contain affiliate links ·

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    The best chicken thigh curry recipe that's aromatic, and packed full of flavor. Cooking homemade curry chicken thighs is easy, quick, ready in 30 minutes or less, and can be made using bone in or boneless chicken thighs.

    Serve with rice, naan bread, potatoes, noodles, or any side dish of choice for a heartwarming meal. Let me show you how to make chicken thighs curry.

    chicken thigh curry served on a white plate.

    Make restaurant-quality curry chicken at home with less than 15 ingredients and in under 30 minutes with this simple recipe. This chicken dish is one that is loved by children and adults. My family loves it and it's often on our menu.

    Chicken Thigh Curry Recipe (Chicken Curry Thighs)

    This chicken thigh curry recipe is so good. It's easy, simple, quick, and gives amazing results.

    Boneless chicken thighs curry served on rice or with naan makes a great family dinner be it weeknight or weekend and with this chicken curry thighs recipe, the chicken is juicy, tender, and soaked in creamy curry sauce. It's just so delicious and every bite is a hit.

    This recipe can be made either with skinless boneless chicken thighs or bone in chicken thighs, and the thighs can also be diced into smaller pieces if you prefer. I sometimes cut into bite-size.

    I have made this Coconut chicken thighs curry but I have also put instructions without coconut milk. You can use heavy cream or cornflour as a thickener if not using Coconut milk.

    The ingredients used for this delicious, homemade curry are a few simple pantry ingredients and they are natural healthy ingredients.

    I used mild madras curry powder which I love to use when making Indian chicken curry. You can use homemade curry powder or store-bought curry powder but make sure it's a good one as this will determine to an extent how your curry turns out.

    This curried chicken thighs is low carb, high in protein, comforting, satisfying, and delicious.

    chicken curry thighs served on a white plate.

    Ingredients For Chicken Curry Thighs

    Chicken thighs - skinless boneless or bone-in chicken thighs.

    Curry powder - I used mild madras curry powder. Use any good store bought or homemade curry powder.

    Cayenne pepper

    Black pepper

    Paprika

    Garlic

    Onion

    Ginger

    Stock cubes - chicken

    Salt

    Sugar (optional)

    Vegetable oil

    Chopped tomatoes

    Coconut milk

    Cornflour (if not using Coconut milk)

    ingredients displayed.

    How To Make Chicken Thighs Curry

    Pat the chicken thighs dry with a paper towel.
    Add curry powder, paprika, black pepper, and salt to the chicken. Mix till well combined.

    seasoned chicken thighs displayed.


    Place a pot on medium heat. Add oil into the pan and when it's heated, add the chicken thighs.
    Brown the chicken sides for 2-3 minutes each on each side.

    browned chicken in the pot.

    Take out the chicken from the pan.
    Add chopped onion, garlic, and ginger to the pan.
    Sautee for 2 minutes or till the onions are translucent then add in curry powder, dried thyme, cayenne pepper, stock cubes, and salt.

    Add in the chopped tomatoes, and coconut milk. Stir and leave to simmer for 3 minutes.

    more ingredients added to the pot.


    Add in the chicken thighs and let the curry cook for 10 minutes or till thickened.

    chicken thighs added to the pot.

    Take off heat, serve and enjoy.

    cooked and garnished with parsley.

    What To Serve with

    Some side dishes to serve curry chicken thighs with are:

    Basmati rice

    Naan bread

    No yeast bread

    Brown rice

    Broccoli

    Pasta

    Carrots

    chicken thigh curry displayed in the pot and plate.

    How To Store

    They make a good leftover dish and even taste better the next day. To store leftovers, simply leave it to cool completely then put it in an airtight container then store it in the fridge or freezer depending on how long you want to store it.

    To store it in the fridge- It will preserve well for up to 4 days in the fridge.

    In the freezer- Put in a sealable freezer-safe container, label with name and dates then store it in the freezer where it will last for up to 6 months.

    Chicken thigh curry can be reheated in the microwave or on the stovetop.

    To reheat in the microwave, put in a microwave-safe bowl, cover the bowl, and heat on high settings for 2 minutes. If not warmed through after this time, add additional 30 seconds at intervals until it's heated through.

    To reheat it on the stovetop, pour the curry in a pan, add some water and cook on medium heat for 3-5 minutes or till warmed through.

    served in a white plate.

    Tips For Making Chicken Thigh Curry

    • Adjust the pepper to how hot you like your food.
    • It's best to use skinless chicken thighs so the curry is not fatty. If you prefer to use skin on chicken thighs then discard the fat after browning the chicken before proceeding to sautee the onions.
    • If the curry is too thick you can add water or chicken broth to thin it down.
    • The longer it cooks, the thicker it becomes so if you think it's watery, just simmer it on the stove for longer. Note that after taking it off heat and sitted, it thickens.

    FAQs

    How do you cut chicken thighs for curry?

    Use a sharp kitchen knife to cut the chicken thighs into half, or any side you prefer.

    Is chicken breast or thigh better for curry?

    Chicken thighs are better because they are dark meat and more flavorful than chicken breast which is white meat.

    What is the best cut of chicken for curries?

    Skinless bone in or boneless chicken thighs makes the best cut for cooking chicken curry.

    Do you cook chicken before adding to curry?

    It's best to season and brown the chicken on both sides before adding curry and other ingredients and letting the curry cook.

    How do you know when curry chicken is cooked?

    The chicken will be tender, and when checked with a meat thermometer it should read at least 165F, and the curry sauce will be thickened. This takes a cooking time of 15 - 20 minutes.

    chicken thigh curry served on a white plate.

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    If you find this chicken thigh curry recipe post helpful, please rate it 5 stars and leave a comment below. If you don't want to miss any of our posts Subscribe to the blog for free weekly recipes in your email. Also, follow us on Instagram and Pinterest.

    served in a white plate.

    Chicken Thigh Curry Recipe

    Kemi
    The best chicken thigh curry recipe that's aromatic, and packed full of flavor. Cooking homemade curry chicken thighs is easy, quick, ready in 30 minutes or less, and can be made using bone in or boneless chicken thighs.
    Serve with rice, naan bread, potatoes, noodles, or any side dish of choice for a heartwarming meal. Let me show you how to make chicken thighs curry.
    5 from 4 votes
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 20 mins
    Total Time 25 mins
    Course Main Course
    Cuisine American, British, Indian
    Servings 6
    Calories 452 kcal

    Equipment

    • Pot

    Ingredients
      

    • 1 kg (2lb) Chicken thighs Skinless boneless or bone in.
    • 4 tablespoon Curry powder I used mild Madras curry powder
    • 1 teaspoon Dried thyme
    • 4 cloves Garlic minced
    • 1 medium Onion chopped
    • 1 thumbsize Ginger minced
    • ½ teaspoon Cayenne pepper
    • 1 400g Canned Chopped tomatoes
    • 1 400g Canned Coconut milk
    • 2 5g Stock cubes
    • Salt to taste
    • 3 tablespoons Vegetable oil
    • ¼ teaspoon Sugar Optional
    • Chopped coriander or parsley to garnish

    To Season Chicken Thighs

    • ¼ teaspoon Paprika
    • 1 tablespoon Curry powder
    • ¼ teaspoon Black pepper
    • ¼ teaspoon Salt

    Instructions
     

    • Pat the chicken thighs dry with a paper towel.
      Add curry powder, paprika, black pepper, and salt to the chicken. Mix till well combined.
    • Place pot on medium heat. Add oil into the pan and when it's heated, add the chicken thighs.
      Brown the chicken sides for 2-3 minutes each on each side.
      Take out the chicken from the pan.
    • Add chopped onion, garlic, and ginger to the pan.
      Sautee for 2 minutes or till the onions are translucent then add in curry powder, dried thyme, cayenne pepper, stock cubes, and salt.
      Add in the chopped tomatoes, sugar, and coconut milk. Stir and leave to simmer for 3 minutes.
    • Add in the chicken thighs and let the curry cook for 10-15 minutes or till cooked and thickened.
      Take off heat, garnish with chopped parsley, serve and enjoy.

    Notes

    • Adjust the pepper to how hot you like your food.
    • It's best to use skinless chicken thighs so the curry is not fatty. If you prefer to use skin on chicken thighs then discard the fat after browning the chicken before proceeding to sautee the onions.
    • If the curry is too thick you can add water or chicken broth to thin it down.
    • The longer it cooks, the thicker it becomes so if you think it's watery, just simmer it on the stove for longer. Note that after taking it off the heat and exposed to air, it thickens slightly.

    Nutrition

    Calories: 452kcalCarbohydrates: 12gProtein: 35gFat: 30gSaturated Fat: 17gPolyunsaturated Fat: 6gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 158mgSodium: 434mgPotassium: 829mgFiber: 4gSugar: 5gVitamin A: 250IUVitamin C: 11mgCalcium: 82mgIron: 5mg
    Keyword chicken thigh curry, chicken thighs curry, curried chicken thighs, curry chicken thighs
    Tried this recipe?Let us know how it was!

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    Hi, I'm Kemi,

    Welcome to ChickenVibes. Here on Chicken Vibes, you will find easy, tasty chicken recipes that i and my family make and eat.

    you'll find easy chicken recipes that are delicious and mostly quick! If you are looking for the best recipes, this is the place for you. 

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    You will love it here as we promise to post only tested, true, and trusted recipes that don't compromise on taste. 

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