Sticky Garlic Curry Chicken
Embark on a flavor-packed journey with this Sticky Garlic Curry Chicken, a show-stopping dish that blends bold spices, tender chicken thighs, and a luscious, sticky-sweet sauce. Perfectly seasoned and seared for a golden-crisp skin, the chicken is simmered in a vibrant curry made with creamy coconut milk, a medley of aromatic spices like turmeric, garam masala, and paprika, and a touch of honey for irresistible sweetness. The rich sauce clings beautifully to the chicken, making every bite a tantalizing mix of savory, spicy, and sweet. Garnished with fresh cilantro and served with lime wedges, this one-pan recipe is as visually stunning as it is delicious. Ideal for weeknight dinners or entertaining, it's best paired with steamed rice or warm naan to soak up every last drop of this delectable curry.
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Recipe Information
Ingredients
- 6 pieces chicken thighs (bone-in, skin-on)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons vegetable oil
- 6 cloves garlic cloves (minced)
- 1 large yellow onion (finely chopped)
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon garam masala
- 0.25 teaspoon cayenne pepper (optional)
- 2 tablespoons tomato paste
- 1 cup coconut milk
- 2 tablespoons honey
- 2 tablespoons fresh cilantro (chopped, for garnish)
- 4 pieces lime wedges (for serving)
Instructions
Season the chicken thighs with salt and black pepper on both sides.
Heat the vegetable oil in a large skillet or Dutch oven over medium-high heat. Add the chicken thighs, skin-side down, and cook for 4-5 minutes until golden brown. Flip and cook for another 3 minutes. Remove the chicken and set aside on a plate.
In the same skillet, reduce heat to medium and add the minced garlic and chopped onion. Sauté for 3-4 minutes until the onion is softened and translucent.
Stir in the ground turmeric, cumin, paprika, garam masala, and cayenne pepper (if using). Cook for 1-2 minutes, allowing the spices to become fragrant.
Add the tomato paste and cook another 1-2 minutes, stirring constantly, to deepen the flavor.
Pour the coconut milk into the skillet and stir to combine. Bring the mixture to a simmer.
Add the honey and stir until the mixture is smooth. Taste the sauce and adjust seasoning as needed.
Nestle the chicken thighs back into the skillet, skin-side up. Reduce the heat to low, cover, and simmer for 20-25 minutes until the chicken is cooked through and tender, and the sauce has thickened slightly.
Uncover the skillet in the last 5 minutes of cooking to help the sauce reduce and become stickier.
Garnish the dish with fresh cilantro and serve hot with lime wedges on the side. Pair with steamed rice or warm naan bread for a complete meal.
Nutrition Facts
Calories |
2473 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 167.9 g | 215% | |
| Saturated Fat | 43.9 g | 219% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 729 mg | 243% | |
| Sodium | 3179 mg | 138% | |
| Total Carbohydrate | 90.2 g | 33% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 62.4 g | ||
| Protein | 168.1 g | 336% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 248 mg | 19% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 2758 mg | 59% | |
*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.
