Indian Curried Chicken Thighs

Indian Curried Chicken Thighs
  • PREP TIME
    20 mins
  • COOK TIME
    40 mins
  • TOTAL TIME
    1 hrs
  • SERVING
    5 People
  • VIEWS
    14

Embark on a culinary journey with these fragrant and flavorful Indian Curried Chicken Thighs. Tender chicken, simmered in a rich and creamy coconut milk-based curry, infused with aromatic spices, chickpeas, and a hint of sweetness from pineapple, creating an unforgettable dining experience.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    41 g
  • Cholesterol
    66 mg
  • Fiber
    10 g
  • Protein
    28 g
  • Saturated Fat
    20 g
  • Sodium
    476 mg
  • Sugar
    6 g
  • Fat
    39 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step

Season the cubed chicken thighs generously with salt and freshly ground black pepper. Set aside. (Prep time: 5 minutes)

02

Step

In a large, dry skillet or Dutch oven, preheat over medium heat. Add the curry powder and toast until lightly browned and intensely fragrant, stirring constantly to prevent burning. (2-3 minutes)

03

Step

Add the paprika, cinnamon, ginger, and turmeric to the toasted curry powder. Continue to roast, stirring constantly, until fragrant. (1-2 minutes)

04

Step

Stir in the chopped onion, minced garlic, and bay leaf. Pour in the olive oil and mix well to combine, allowing the onion to soften slightly. (3-4 minutes)

05

Step

Add the seasoned chicken, coconut milk, Greek yogurt, and tomato paste to the skillet. Season with additional salt and pepper to taste. Stir well to ensure all ingredients are thoroughly combined. (2 minutes)

06

Step

Gently stir in the drained chickpeas, frozen peas, and crushed pineapple. Bring the mixture to a gentle boil, then reduce the heat to low, cover, and simmer for 20-25 minutes, or until the chicken is cooked through and tender.

07

Step

Remove the bay leaf. Stir in the lemon juice and cayenne pepper. Simmer for an additional 5 minutes to allow the flavors to meld together. (5 minutes)

08

Step

Taste and adjust the seasoning as needed, adding more salt, pepper, or cayenne pepper to your preference. (2 minutes)

For a richer flavor, use full-fat coconut milk.
If you prefer a spicier curry, increase the amount of cayenne pepper.
Serve with warm naan bread, basmati rice, and a sprinkle of fresh cilantro for a complete meal.

Casandra Sporer

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.8/ 5 ( 4 Ratings)
Total Reviews: (8)
  • Claude Cronin

    I added some chopped bell peppers to this curry and it was even better! Thanks for the great recipe.

  • Rashawn Larson

    So easy to make, and tastes like it came from a restaurant!

  • Rachael Metz

    This curry is amazing! The flavor is so complex and delicious. My family loved it!

  • Joey Weissnat

    This is the best chicken curry I've ever made! The instructions are clear and easy to follow.

  • Sheila Mertz

    I used coconut cream instead of coconut milk and it made the curry even richer and creamier.

  • Friedrich Tremblay

    I didn't have any cayenne pepper, so I used a dash of hot sauce instead. It worked perfectly!

  • Jackeline Robel

    This recipe is a keeper! I'll definitely be making it again.

  • Clark Mccullough

    I've made this recipe several times and it's always a hit. I love the combination of sweet and savory flavors.

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