Curried Chicken Thighs with Dried Figs and Tomatoes
Elevate your weeknight dinner game with these Curried Chicken Thighs with Dried Figs and Tomatoes—a vibrant, flavor-packed dish that’s both comforting and sophisticated. Juicy, bone-in chicken thighs are seared to golden perfection before simmering in a luscious sauce infused with aromatic curry spices, garlic, and ginger. Sweet, tender dried figs and tangy canned tomatoes add irresistible depth and balance to the savory flavors. This one-pot meal is a feast for the senses, perfect for serving over fluffy basmati rice and garnished with fresh cilantro. With just 15 minutes of prep time and a rich, restaurant-quality finish, this dish is a true weeknight savior! Keywords: curried chicken thighs, dried fig recipes, chicken curry with tomatoes, one-pot chicken dinner, easy chicken curry recipe.
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Recipe Information
Ingredients
- 6 pieces bone-in, skin-on chicken thighs
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 large, chopped yellow onion
- 4 cloves, minced garlic
- 1 tablespoon, grated fresh ginger
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.25 teaspoon cayenne pepper
- 1 14-ounce can canned diced tomatoes
- 1 cup chicken stock
- 12 halved dried figs
- 2 tablespoons, chopped (for garnish) fresh cilantro
- 4 cups (optional, for serving) cooked basmati rice
Instructions
Season the chicken thighs on both sides with 1 teaspoon of salt and 1 teaspoon of black pepper.
Heat 2 tablespoons of olive oil in a large, deep skillet or Dutch oven over medium-high heat.
Sear the chicken thighs, skin-side down, for about 4-5 minutes until golden brown. Flip and cook the other side for 2-3 minutes. Remove the chicken from the pan and set aside.
In the same pan, add the chopped onion and sauté for 3-4 minutes until softened.
Add the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
Stir in the curry powder, ground cumin, ground coriander, and cayenne pepper, cooking for 1 minute to toast the spices.
Pour in the canned diced tomatoes (with their juices) and chicken stock. Stir well to combine and bring the mixture to a simmer.
Add the dried figs to the sauce, then nestle the chicken thighs back into the pan, skin-side up.
Reduce the heat to low, cover the pan, and let the chicken cook for 25-30 minutes, or until the chicken is fully cooked through (internal temperature of 165°F).
Remove the lid and simmer for an additional 5 minutes to thicken the sauce, if needed.
Taste the sauce and adjust seasoning with additional salt, if necessary.
Garnish the dish with freshly chopped cilantro before serving.
Serve the curried chicken thighs with dried figs and tomatoes over cooked basmati rice, if desired.
Nutrition Facts
Calories |
3548 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 201.7 g | 259% | |
| Saturated Fat | 51.9 g | 260% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 758 mg | 253% | |
| Sodium | 7848 mg | 341% | |
| Total Carbohydrate | 227.7 g | 83% | |
| Dietary Fiber | 20.2 g | 72% | |
| Total Sugars | 43.6 g | ||
| Protein | 198.1 g | 396% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 482 mg | 37% | |
| Iron | 32.8 mg | 182% | |
| Potassium | 3683 mg | 78% | |
*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.
