Chicken Thigh Curry Recipe

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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.

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.

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)

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.

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.

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.

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

Take off heat, serve and enjoy.

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

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.

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.

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