Curry Chicken Recipe
This Curry Chicken Recipe is a fragrant, spicy dish with tender chicken thighs simmered in creamy coconut milk and a blend of warm Indian spices. Perfect for a cozy weeknight dinner or a weekend gathering with friends.
Ingredients
- 2 pounds bone-in, skin-off chicken thighs about 8 thighs
- 1 large onion yellow or sweet onion, finely chopped
- 3 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 2 tablespoons mild curry powder use Madras curry powder for extra kick
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric
- 1/4 teaspoon cayenne pepper adjust for spiciness
- 1 can full-fat coconut milk brand suggestion: Thai Kitchen
- 1 cup low-sodium chicken broth or water
- 2 tablespoons tomato paste
- 2 tablespoons neutral oil canola or avocado
- Salt and black pepper to taste
- Fresh cilantro leaves chopped (for garnish)
- Lime wedges for serving
Instructions
- Season chicken thighs with salt and pepper. Brown in a skillet, then transfer to a plate.
- Sauté onion in the same skillet, then add garlic and ginger.
- Stir in curry powder, cumin, turmeric, cayenne, and tomato paste.
- Pour in coconut milk and chicken broth, then return chicken to the skillet.
- Simmer until chicken is cooked through. Adjust seasoning and garnish with cilantro. Serve with lime wedges.
Notes
Leftover sauce can be turned into a soup with added broth and veggies. Browning the chicken well adds richness to the sauce. Adjust spiciness with cayenne.
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