Curried Chicken Thighs
Juicy, flavor-packed, and irresistibly aromatic, these Curried Chicken Thighs are a must-try for lovers of bold, spiced dishes. This recipe features bone-in, skin-on chicken thighs that are perfectly seared until golden and then simmered in a luscious curry sauce made with fragrant spices like cumin, coriander, and paprika. A blend of creamy coconut milk, diced tomatoes, and a hint of cayenne adds depth and warmth, while fresh ginger and garlic elevate the dish with bright, zesty notes. Ready in under an hour, this one-pot meal is perfect for busy weeknights yet impressive enough for dinner parties. Serve these curried chicken thighs with fluffy steamed rice or warm naan bread and garnish with fresh cilantro for a truly satisfying, restaurant-quality experience at home.
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Recipe Information
Ingredients
- 6 pieces chicken thighs (bone-in, skin-on)
- 2 tablespoons olive oil
- 1 large yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 0.5 teaspoon cayenne pepper (optional)
- 14 ounces canned diced tomatoes
- 1 cup coconut milk
- 0.5 cup chicken broth
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped (optional)
- 1 tablespoon lemon juice
Instructions
Pat the chicken thighs dry with paper towels and season both sides with a pinch of salt and black pepper.
Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken thighs, skin-side down, and sear for 5-7 minutes until the skin is golden and crispy. Flip and cook the other side for 2-3 minutes. Remove the chicken and set aside.
Lower the heat to medium and add the remaining 1 tablespoon of olive oil to the skillet. Add the chopped onion and sauté for 3-4 minutes until softened.
Stir in the garlic and ginger, cooking for another 1-2 minutes until fragrant.
Add the curry powder, ground cumin, ground coriander, paprika, and cayenne pepper (if using). Stir for 1 minute to toast and release the flavors of the spices.
Pour in the canned diced tomatoes, coconut milk, and chicken broth. Stir well to combine, making sure to scrape up any browned bits from the bottom of the pan.
Return the chicken thighs to the skillet, skin-side up, and nestle them into the sauce. Cover and simmer on low heat for 25-30 minutes, or until the chicken is fully cooked and tender. Stir the sauce occasionally to prevent sticking.
Taste and adjust seasoning with additional salt or pepper if needed. Stir in the fresh lemon juice.
Garnish with chopped cilantro before serving and enjoy with steamed rice or warm naan bread.
Nutrition Facts
Calories |
496 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.9 g | 46% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 123 mg | 41% | |
| Sodium | 1822 mg | 79% | |
| Total Carbohydrate | 14.4 g | 5% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 9.2 g | ||
| Protein | 29.5 g | 59% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 73 mg | 6% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 664 mg | 14% | |
*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.
