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!

Nutriscore Rating: 68/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

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

Directions

Step 1

Pat the chicken thighs dry with paper towels and season lightly with salt. Set aside.

Step 2

Heat the vegetable oil in a large skillet or heavy-bottomed pot over medium heat.

Step 3

Add the chopped onions and cook until golden brown, about 6-8 minutes, stirring occasionally.

Step 4

Stir in the garlic and ginger, and cook for another 1-2 minutes until aromatic.

Step 5

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.

Step 6

Add the chopped tomatoes and cook for 5-6 minutes, stirring occasionally, until the tomatoes break down and form a thick base.

Step 7

Lower the heat and stir in the yogurt, mixing well to avoid curdling. Cook for 2-3 minutes until combined.

Step 8

Pour in the coconut milk, and season with salt to taste. Mix well.

Step 9

Add the chicken thighs to the sauce, ensuring they are fully coated. Bring the mixture to a gentle simmer.

Step 10

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).

Step 11

Uncover and let the sauce thicken slightly if needed by simmering for an additional 5 minutes.

Step 12

Finish by stirring in the lemon juice and sprinkling with fresh cilantro leaves.

Step 13

Serve hot with steamed rice or warm naan bread, and enjoy!

Nutrition Facts

Serving size	(1323.3g)

Amount per serving	% Daily Value*
Calories	1771.4

Total Fat 97.8g	0%
Saturated Fat 23.6g	0%
Polyunsaturated Fat 17.1g
Cholesterol 576.2mg	0%
Sodium 7001.8mg	0%
Total Carbohydrate 47.9g	0%
Dietary Fiber 10.0g	0%
Total Sugars 21.3g
Protein 176.0g	0%

Vitamin D 30IU	0%
Calcium 374.1mg	0%
Iron 20.1mg	0%
Potassium 2934.8mg	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: 49.6%

Protein: 39.6%

Carbs: 10.8%