Curry Chicken Thigh
Indulge in the bold and aromatic flavors of this Curry Chicken Thigh recipe, a celebration of tender, golden-brown chicken bathed in a luxurious coconut milk curry sauce. Infused with a medley of fragrant spices, including curry powder, turmeric, cumin, and coriander, this dish strikes the perfect balance of warmth and richness. Fresh ginger and garlic deepen the flavor, while a dash of cayenne pepper adds just the right amount of heat. Simmered to perfection, these bone-in chicken thighs stay juicy and full of flavor, making every bite irresistibly satisfying. Garnished with freshly chopped cilantro and served with a squeeze of lime, this recipe is perfect for a comforting dinner and pairs well with rice or naan bread. With just 15 minutes of prep and a simmer that fills your home with tantalizing aromas, this one-pot curry is an easy yet impressive dish for spice lovers and cozy-meal enthusiasts!
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Recipe Information
Ingredients
- 6 pieces bone-in chicken thighs
- 2 tablespoons vegetable oil
- 1 medium onion, chopped
- 4 cloves garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon turmeric powder
- 0.5 teaspoon cayenne pepper
- 14 ounces canned coconut milk
- 1 cup chicken broth
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh cilantro, chopped
- 1 whole lime, cut into wedges
Instructions
Start by patting the chicken thighs dry with paper towels to ensure they brown well.
Heat the vegetable oil in a large skillet or Dutch oven over medium-high heat.
Add the chicken thighs to the skillet, skin-side down, in a single layer. Cook until golden brown on each side, about 5-7 minutes per side. Remove the chicken from the skillet and set aside.
In the same skillet, lower the heat to medium and add the chopped onion. Sauté until the onion becomes translucent, approximately 5 minutes.
Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.
Add the curry powder, ground cumin, ground coriander, turmeric, and cayenne pepper, stirring to coat the onions with the spices for about 1 minute.
Pour in the coconut milk and chicken broth, scraping up any browned bits from the bottom of the skillet.
Return the chicken thighs to the skillet, skin-side up, and bring the mixture to a gentle simmer. Lower the heat to maintain the simmer, cover, and cook for 25-30 minutes, or until the chicken is cooked through and tender.
Season with salt and black pepper to taste.
Garnish with chopped fresh cilantro and serve with lime wedges on the side.
Nutrition Facts
Calories |
595 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.6 g | 58% | |
| Saturated Fat | 23.6 g | 118% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 141 mg | 47% | |
| Sodium | 1788 mg | 78% | |
| Total Carbohydrate | 11.8 g | 4% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 3.5 g | ||
| Protein | 37.0 g | 74% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 72 mg | 6% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 786 mg | 17% | |
*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.
