High Protein Curry Chicken Thigh
Elevate your weeknight dinner game with this High Protein Curry Chicken Thigh recipe—a flavorful, nutrient-packed dish combining tender, marinated chicken thighs with a creamy coconut milk sauce infused with aromatic curry spices. Featuring protein-rich ingredients like boneless, skinless chicken thighs and tangy Greek yogurt, this recipe delivers a satisfying meal that's perfect for athletes, busy families, or anyone seeking wholesome, high-protein dinners. The vibrant combination of minced garlic, ginger, and curry powder creates layers of irresistible flavor, while a touch of fresh lime juice and chopped cilantro brightens every bite. Ready in just 45 minutes, this dish pairs beautifully with rice or naan for a complete meal. Whether you're meal prepping or savoring the spice of a homemade curry, this recipe is a must-try!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken thighs
- 1 cup plain Greek yogurt
- 2 tablespoons curry powder
- 1 tablespoon ginger, minced
- 2 cloves garlic, minced
- 1 medium onion, chopped
- 1 cup coconut milk
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup cilantro, chopped
- 0.5 teaspoon red chili flakes
- 1 whole lime, juiced
Instructions
In a large bowl, combine the Greek yogurt, curry powder, minced ginger, minced garlic, salt, and pepper. Mix well to form a marinade.
Add the chicken thighs to the marinade, ensuring they are completely coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours for enhanced flavor.
In a large skillet over medium heat, heat the olive oil. Add the chopped onion and sauté until golden brown, about 5 minutes.
Add the marinated chicken thighs to the skillet, cooking for about 4-5 minutes on each side, until browned.
Pour the coconut milk into the skillet, stirring to combine with the remaining marinade in the pan.
Add the red chili flakes for a hint of spice and bring the mixture to a simmer.
Lower the heat and allow the curry to cook for an additional 15-20 minutes, or until the chicken is cooked through and tender, and the sauce has thickened.
Add the lime juice and adjust seasoning with additional salt and pepper if needed.
Garnish the curry with freshly chopped cilantro before serving.
Serve hot, alongside rice or naan, for a complete and nutritious meal.
Nutrition Facts
Calories |
1436 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.3 g | 100% | |
| Saturated Fat | 19.6 g | 98% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 524 mg | 175% | |
| Sodium | 6935 mg | 302% | |
| Total Carbohydrate | 50.5 g | 18% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 31.0 g | ||
| Protein | 131.6 g | 263% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 418 mg | 32% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 1896 mg | 40% | |
*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.
