Curry Chicken Thigh

Transform your weeknight dinner with this vibrant and flavor-packed Curry Chicken Thigh recipe! Tender, bone-in chicken thighs are seared to golden perfection and then simmered in a rich, aromatic sauce made with creamy coconut milk, warm curry powder, and a medley of earthy spices like cumin, coriander, and turmeric. The addition of fresh ginger and garlic deepens the flavor, while a hint of cayenne pepper adds just the right amount of heat. Perfectly balanced with a squeeze of lime and a sprinkle of fresh cilantro, this hearty dish is best served over fluffy rice or with warm naan bread to soak up the luscious sauce. Ready in under an hour, this one-pot wonder will quickly become your go-to for a cozy and satisfying meal.

Nutriscore Rating: 60/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

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

Directions

Step 1

Start by patting the chicken thighs dry with paper towels to ensure they brown well.

Step 2

Heat the vegetable oil in a large skillet or Dutch oven over medium-high heat.

Step 3

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.

Step 4

In the same skillet, lower the heat to medium and add the chopped onion. Sauté until the onion becomes translucent, approximately 5 minutes.

Step 5

Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.

Step 6

Add the curry powder, ground cumin, ground coriander, turmeric, and cayenne pepper, stirring to coat the onions with the spices for about 1 minute.

Step 7

Pour in the coconut milk and chicken broth, scraping up any browned bits from the bottom of the skillet.

Step 8

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.

Step 9

Season with salt and black pepper to taste.

Step 10

Garnish with chopped fresh cilantro and serve with lime wedges on the side.

Nutrition Facts

Serving size	(2446.1g)

Amount per serving	% Daily Value*
Calories	4415.4

Total Fat 356.2g	0%
Saturated Fat 151.8g	0%
Polyunsaturated Fat 16.8g
Cholesterol 1215mg	0%
Sodium 8131.6mg	0%
Total Carbohydrate 54.3g	0%
Dietary Fiber 8.5g	0%
Total Sugars 18.9g
Protein 259.2g	0%

Vitamin D 0IU	0%
Calcium 386.7mg	0%
Iron 41.8mg	0%
Potassium 5124.8mg	0%

*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.

Source of Calories

Fat: 71.9%

Protein: 23.2%

Carbs: 4.9%