Chicken Thigh with Curry Sauce
Indulge in the rich and aromatic flavors of this Chicken Thigh with Curry Sauce recipe, a perfect blend of tender, golden-seared chicken thighs simmered in a creamy, spiced curry sauce. Highlighted by warm curry powder, earthy turmeric, and smoky paprika, this dish boasts a velvety base of coconut milk and crushed tomatoes, enhanced by fragrant garlic, ginger, and sautéed onions. Ready in just 50 minutes, it’s an easy yet impressive one-pan meal ideal for weeknight dinners or entertaining guests. Serve this flavorful curry over fluffy rice or alongside warm flatbread, and finish with a fresh sprinkle of cilantro for a truly crowd-pleasing dish. Perfect for lovers of comforting curry recipes, this dish offers a balance of bold spices and creamy richness that’s sure to impress.
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Recipe Information
Ingredients
- 4 pieces chicken thighs (bone-in, skin-on)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons vegetable oil
- 1 tablespoon butter
- 1 medium onion (finely chopped)
- 3 cloves garlic (minced)
- 1 teaspoon ginger (grated)
- 2 tablespoons curry powder
- 0.5 teaspoon turmeric
- 1 teaspoon paprika
- 1 cup crushed tomatoes
- 1 cup coconut milk
- 1 cup chicken broth
- 2 tablespoons fresh cilantro (chopped, for garnish)
Instructions
Pat the chicken thighs dry with paper towels. Season both sides with salt and black pepper.
Heat the vegetable oil in a large skillet or deep pan over medium-high heat. Add the chicken thighs, skin-side down, and sear for 5-7 minutes until golden and crispy. Flip and cook the other side for 3-4 minutes. Remove the chicken and set aside.
Reduce the heat to medium and add the butter. Once melted, stir in the chopped onion. Cook for 3-4 minutes until softened.
Add the garlic and ginger to the pan. Cook for 1-2 minutes until fragrant.
Sprinkle the curry powder, turmeric, and paprika over the onion mixture. Stir to combine and toast the spices for 1 minute.
Pour in the crushed tomatoes, coconut milk, and chicken broth. Stir well to combine and bring the mixture to a gentle simmer.
Return the chicken thighs to the pan, skin-side up. Reduce the heat to low, cover, and simmer for 25 minutes, or until the chicken is cooked through and tender.
Taste the sauce and adjust the seasoning with more salt if necessary.
Garnish with freshly chopped cilantro and serve hot over rice or with warm flatbread.
Nutrition Facts
Calories |
1808 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.1 g | 169% | |
| Saturated Fat | 36.9 g | 184% | |
| Polyunsaturated Fat | 17.2 g | ||
| Cholesterol | 519 mg | 173% | |
| Sodium | 7628 mg | 332% | |
| Total Carbohydrate | 49.5 g | 18% | |
| Dietary Fiber | 6.6 g | 24% | |
| Total Sugars | 29.6 g | ||
| Protein | 115.8 g | 232% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 191 mg | 15% | |
| Iron | 18.1 mg | 101% | |
| Potassium | 2330 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
