Description
Indulge in the rich, aromatic flavors of curried chicken thighs that promise to transport your taste buds to a culinary paradise. Juicy, tender chicken is enveloped in a fragrant curry sauce, making this dish perfect for cozy dinners or impressive gatherings. With a blend of spices and creamy coconut milk, it’s both comforting and exotic. Serve it over rice or quinoa for a delightful meal everyone will love.
Ingredients
Scale
- 4 bone-in chicken thighs (about 1.5 lbs)
- 2 tbsp curry powder
- 1 cup full-fat coconut milk
- 1 large onion, chopped
- 4 garlic cloves, minced
- 1-inch piece fresh ginger, grated
- 1 cup low-sodium chicken broth
- 2 tbsp vegetable oil
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Instructions
- Prepare all ingredients by chopping onions, mincing garlic, and grating ginger.
- In a large skillet over medium heat, add vegetable oil and sauté chopped onions until translucent (about 5 minutes).
- Stir in minced garlic and grated ginger; sauté for an additional minute until fragrant.
- Push the onion mixture aside and brown the chicken thighs skin-side down for 5-7 minutes per side until golden.
- Sprinkle curry powder over the chicken, then add coconut milk and chicken broth. Scrape up any browned bits from the pan.
- Reduce heat to low, cover with a lid, and simmer for 25-30 minutes until the chicken reaches an internal temperature of 165°F (75°C).
- Serve over rice or quinoa with sauce drizzled on top.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Indian
Nutrition
- Serving Size: 1 chicken thigh with sauce (approximately 250g)
- Calories: 380
- Sugar: 3g
- Sodium: 480mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 27g
- Cholesterol: 105mg