Curried Thunder Thighs A1
Turn up the flavor with "Curried Thunder Thighs A1," a bold and hearty dish featuring tender, bone-in chicken thighs simmered to perfection in a creamy coconut curry sauce. With the warming spices of curry powder, turmeric, cumin, and a kick of cayenne pepper (optional), this savory meal boasts a balance of heat and richness. The sauce, infused with garlic, ginger, and diced tomatoes, is lusciously thickened and brightened with a splash of fresh lime juice and chopped cilantro. Perfectly paired with fluffy basmati rice, this comforting recipe is easy to prepare in under an hour, making it ideal for both weeknight dinners and special occasions. Whether you're craving bold Indian-inspired flavors or looking to elevate your chicken dinner game, this dish is guaranteed to impress!
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Recipe Information
Ingredients
- 6 pieces Bone-in, skin-on chicken thighs
- 1.5 teaspoons Salt
- 0.5 teaspoons Ground black pepper
- 2 tablespoons Vegetable oil
- 1 large Yellow onion, finely diced
- 4 cloves Garlic, minced
- 1.5 tablespoons Fresh ginger, grated
- 2 tablespoons Curry powder
- 1 teaspoon Ground turmeric
- 1 teaspoon Ground cumin
- 0.5 teaspoons Cayenne pepper (optional for heat)
- 1 can (13.5 oz) Coconut milk
- 0.75 cups Chicken broth or water
- 1 can (14 oz) Diced tomatoes
- 0.25 cups Fresh cilantro, chopped
- 1 tablespoon Fresh lime juice
- 4 cups Cooked basmati rice
Instructions
Season the chicken thighs on both sides with 1 teaspoon of salt and 0.5 teaspoon of black pepper.
Heat the vegetable oil in a large skillet or Dutch oven over medium-high heat. Once hot, add the chicken thighs, skin-side down, and sear for 4-5 minutes on each side until golden brown. Remove the chicken and set aside.
In the same skillet, lower the heat to medium and add the diced onion. Cook for about 5 minutes, stirring occasionally, until softened.
Add the minced garlic and grated ginger to the skillet and cook for 1-2 minutes until fragrant.
Stir in the curry powder, turmeric, cumin, and cayenne pepper (if using). Cook the spices with the onion mixture for 1-2 minutes to toast them and enhance their flavor.
Pour in the coconut milk, chicken broth, and diced tomatoes. Stir well to combine, scraping up any browned bits stuck to the skillet.
Return the chicken thighs to the skillet, submerging them slightly in the sauce. Bring the mixture to a simmer.
Lower the heat, cover the skillet, and cook for 25-30 minutes, stirring occasionally, until the chicken is tender and cooked through.
Remove the lid and cook for an additional 5 minutes to thicken the sauce, if needed.
Stir in the chopped cilantro and fresh lime juice, adjusting seasoning with additional salt if necessary.
Serve the curried chicken thighs over cooked basmati rice, garnished with extra cilantro if desired.
Nutrition Facts
Calories |
3370 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 186.5 g | 239% | |
| Saturated Fat | 49.0 g | 245% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 729 mg | 243% | |
| Sodium | 9556 mg | 415% | |
| Total Carbohydrate | 238.4 g | 87% | |
| Dietary Fiber | 17.1 g | 61% | |
| Total Sugars | 47.4 g | ||
| Protein | 186.8 g | 374% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 460 mg | 35% | |
| Iron | 32.2 mg | 179% | |
| Potassium | 3966 mg | 84% | |
*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.
