Chicken Thigh Curry Recipe
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.
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
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