Finger Licking Curried Chicken
Indulge in the irresistible flavors of Finger Licking Curried Chicken, a soulful dish that combines tender, bone-in chicken thighs with a rich, aromatic sauce infused with a medley of warming spices and creamy coconut milk. This easy-to-make recipe features a beautifully layered curry base of caramelized onions, garlic, fresh ginger, and ripe tomatoes, further enhanced by bold notes of cumin, turmeric, and paprika. A touch of Greek yogurt adds tangy depth, while fresh cilantro and a splash of lemon juice provide a vibrant finish. Perfectly satisfying when served over fluffy steamed rice or pillowy naan, this comforting curry promises to become a family favorite. It's a must-try for lovers of hearty chicken recipes, curry dishes, and Indian-inspired flavors!
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Recipe Information
Ingredients
- 6 pieces Chicken thighs (bone-in, skinless)
- 1 large, finely chopped Onion
- 4 minced Garlic cloves
- 1 tablespoon, grated Fresh ginger
- 2 medium, finely chopped Tomatoes
- 0.5 cup Plain Greek yogurt
- 1 cup Coconut milk
- 2 tablespoons Vegetable oil
- 2 tablespoons Curry powder
- 1 teaspoon Turmeric powder
- 1 teaspoon Ground cumin
- 1 teaspoon Paprika
- 1 teaspoon Ground coriander
- 0.5 teaspoon (optional for spice) Red chili powder
- 1 teaspoon (or to taste) Salt
- 0.25 cup, chopped Fresh cilantro leaves
- 1 tablespoon Lemon juice
Instructions
Pat the chicken thighs dry with paper towels and season lightly with salt. Set aside.
Heat the vegetable oil in a large skillet or heavy-bottomed pot over medium heat.
Add the chopped onions and cook until golden brown, about 6-8 minutes, stirring occasionally.
Stir in the garlic and ginger, and cook for another 1-2 minutes until aromatic.
Add the curry powder, turmeric, cumin, paprika, ground coriander, and optional red chili powder. Stir well and let the spices toast for 1 minute to enhance their flavors.
Add the chopped tomatoes and cook for 5-6 minutes, stirring occasionally, until the tomatoes break down and form a thick base.
Lower the heat and stir in the yogurt, mixing well to avoid curdling. Cook for 2-3 minutes until combined.
Pour in the coconut milk, and season with salt to taste. Mix well.
Add the chicken thighs to the sauce, ensuring they are fully coated. Bring the mixture to a gentle simmer.
Cover the skillet or pot and let the chicken cook for 30-35 minutes on low-medium heat, turning the pieces halfway through. Ensure the chicken is tender and fully cooked (internal temperature should reach 165°F or 74°C).
Uncover and let the sauce thicken slightly if needed by simmering for an additional 5 minutes.
Finish by stirring in the lemon juice and sprinkling with fresh cilantro leaves.
Serve hot with steamed rice or warm naan bread, and enjoy!
Nutrition Facts
Calories |
337 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.3 g | 22% | |
| Saturated Fat | 4.0 g | 20% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 126 mg | 42% | |
| Sodium | 1649 mg | 72% | |
| Total Carbohydrate | 16.6 g | 6% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 9.4 g | ||
| Protein | 29.2 g | 58% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 94 mg | 7% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 695 mg | 15% | |
*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.
