Chicken Thigh With Curry Sauce Recipes

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GARLIC-CURRY CHICKEN THIGHS WITH YOGURT SAUCE



Garlic-Curry Chicken Thighs with Yogurt Sauce image

Yogurt gets used in two ways in this simple dinner party-worthy chicken dish: as a tenderizing marinade and mixed with the pan juices to create a rich sauce for serving.

Provided by Anna Stockwell

Categories     Chicken     Bake     Low Fat     Kid-Friendly     Yogurt     Curry     Healthy     Dinner     Wheat/Gluten-Free     Quick & Easy     Quick and Healthy     Small Plates

Yield 6 servings

Number Of Ingredients 7

1 head of garlic (about 12 cloves), peeled, finely chopped
1/4 cup olive oil
2 tablespoons curry powder
2 cups plain Greek yogurt, divided
2 1/2 teaspoons kosher salt, divided
12 skin-on bone-in chicken thighs (about 6 pounds)
2 tablespoons fresh lemon juice

Steps:

  • Mix garlic, oil, curry powder, 1 cup yogurt, 2 tsp. salt, and 1/4 cup water in a large bowl. Working in batches, add chicken thighs and turn to coat, using your hands to rub marinade under skin of each thigh. Transfer to a resealable plastic bag and chill at least 3 hours or up to overnight.
  • Position a rack in upper third of oven and preheat to 425°F. Transfer marinated chicken, skin side up, to a 13x9" baking dish. Roast chicken until skin is browned and an instant-read thermometer inserted into the thickest part of chicken registers 165°F, about 35 minutes. If chicken skin starts to burn, move pan to a lower rack to finish cooking.
  • Transfer chicken to a serving platter, reserving pan juices. Whisk lemon juice, 1/4 cup pan juices, remaining 1 cup yogurt, and remaining 1/2 tsp. salt in a medium bowl. If sauce is too thick, add more pan juices. Serve sauce alongside chicken.
  • Do Ahead
  • Chicken can marinate up to 1 day before cooking. Keep chilled.

CHICKEN THIGH WITH CURRY SAUCE



Chicken Thigh With Curry Sauce image

I got this dish from an old Chinese cookbook. This dish is not the authentic way to make curry sauce but it is a much easier version for those days when you want some curry in a hurry! And it tastes great for a curry sauce without all the pounding and grinding of spices and what nots!!

Provided by syltel

Categories     Curries

Time 25m

Yield 2 serving(s)

Number Of Ingredients 13

2 chicken thighs
4 tablespoons butter or 4 tablespoons oil
1/2 onion, sliced
4 tablespoons flour
2 1/2 tablespoons curry powder
1 teaspoon minced garlic
2 tablespoons chinese white rice wine
2 1/2 cups water
1 1/3 teaspoons salt
2 teaspoons sugar
1 pinch pepper
1 potato, cut into small pieces
1 carrot, cut into small pieces

Steps:

  • Heat butter or oil and stir fry onion over low heat until fragrant (about 4-5 minutes).
  • Then add in the curry paste and stir fry for 1 minute over low heat. Remove and set aside.
  • Make several vertical cuts on the chicken thighs.
  • In a pan, add in the chicken thighs,vegetables and ingredients A. Bring to boil. Reduce heat to medium then cover pan and cook for another 20 minutes.
  • Lastly, add in the curry paste with onion to thicken.
  • Serve dish over rice.

Nutrition Facts : Calories 627.9, Fat 38.8, SaturatedFat 18.9, Cholesterol 140, Sodium 1866.6, Carbohydrate 46, Fiber 6.7, Sugar 7.9, Protein 22

CHICKEN THIGH CURRY RECIPE



Chicken Thigh Curry Recipe image

The best chicken thigh curry recipe that's aromatic, and packed full of flavor. Cooking homemade curry chicken thighs is easy, quick, ready in 30 minutes or less, and can be made using bone in or boneless chicken thighs.Serve with rice, naan bread, potatoes, noodles, or any side dish of choice for a heartwarming meal. Let me show you how to make chicken thighs curry.

Provided by Kemi

Categories     Main Course

Time 25m

Number Of Ingredients 18

1 kg (2lb) Chicken thighs (Skinless boneless or bone in.)
4 tablespoon Curry powder (I used mild Madras curry powder)
1 teaspoon Dried thyme
4 cloves Garlic (minced)
1 medium Onion (chopped)
1 thumbsize Ginger (minced)
1/2 teaspoon Cayenne pepper
1 400g Canned Chopped tomatoes
1 400g Canned Coconut milk
2 5g Stock cubes
Salt (to taste)
3 tablespoons Vegetable oil
1/4 teaspoon Sugar (Optional)
Chopped coriander or parsley (to garnish)
1/4 teaspoon Paprika
1 tablespoon Curry powder
1/4 teaspoon Black pepper
1/4 teaspoon Salt

Steps:

  • Pat the chicken thighs dry with a paper towel.Add curry powder, paprika, black pepper, and salt to the chicken. Mix till well combined.
  • Place pot on medium heat. Add oil into the pan and when it's heated, add the chicken thighs.Brown the chicken sides for 2-3 minutes each on each side.Take out the chicken from the pan.
  • Add chopped onion, garlic, and ginger to the pan.Sautee for 2 minutes or till the onions are translucent then add in curry powder, dried thyme, cayenne pepper, stock cubes, and salt.Add in the chopped tomatoes, sugar, and coconut milk. Stir and leave to simmer for 3 minutes.
  • Add in the chicken thighs and let the curry cook for 10-15 minutes or till cooked and thickened.Take off heat, garnish with chopped parsley, serve and enjoy.

Nutrition Facts : Calories 452 kcal, Carbohydrate 12 g, Protein 35 g, Fat 30 g, SaturatedFat 17 g, TransFat 1 g, Cholesterol 158 mg, Sodium 434 mg, Fiber 4 g, Sugar 5 g, UnsaturatedFat 11 g, ServingSize 1 serving

CHICKEN THIGHS IN MILD RED CURRY



Chicken Thighs in Mild Red Curry image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 18

2 tablespoons stir-fry oil or canola oil
8 boneless, skinless chicken thighs
Salt and pepper
2 tablespoons butter, plus more for brushing
3 tablespoons mild red curry paste
1 teaspoon ground cumin
4 cloves garlic, chopped
2 onions, chopped
1 inch ginger root, grated
1 small cinnamon stick (about 2 inches long)
1 large bay leaf
1/4 cup sliced almonds, toasted
2 cups chicken stock
About 1/3 cup sweet mango chutney
1/2 cup plain yogurt
Naan bread and/or basmati rice cooked in stock, for serving
Sliced scallions, for garnish
Fresh cilantro leaves, for garnish

Steps:

  • Heat the oil in a large deep skillet over medium-high heat. Sprinkle the chicken with salt and pepper on both sides. Brown the chicken well in the pan, 3 to 4 minutes on each side, then remove to a plate. Add the butter to melt, then add the curry paste, cumin, garlic, onions, ginger, cinnamon and bay leaf. Cover the pan and cook to soften, 10 minutes.
  • Grind the almonds in food processor. Slice chicken thighs into 1/2-inch pieces. Add the stock to the pan and stir in the almonds, chutney and sliced chicken. Stir to combine and simmer 3 to 4 minutes more. Cool and store for a make-ahead meal.
  • Reheat over medium heat, adding the yogurt just before serving to make the sauce creamy.
  • To serve the same night, cook the rice or heat the griddle for the naan while the chicken is cooking, otherwise begin rice while you reheat the dish. For the naan bread, heat the griddle over medium-high heat. Add a little water to griddle and cook the bread until blistered on each side and slightly puffed. Brush with melted butter to serve. Serve the curry topped with sliced scallions and cilantro.

ROASTED CURRY CHICKEN THIGHS WITH YOGURT CUMIN SAUCE



Roasted Curry Chicken Thighs with Yogurt Cumin Sauce image

Provided by Claire Robinson

Time 12h45m

Yield 4 servings

Number Of Ingredients 6

2 teaspoons whole cumin seeds
4 cloves garlic
3 tablespoons bottled green or red Thai curry paste
2 cups whole Greek yogurt, divided
3 pounds chicken thighs
Kosher salt and freshly cracked black pepper

Steps:

  • In a small, dry, heavy skillet over moderate heat, toast the cumin seeds until fragrant, 3 to 4 minutes. Finely grind in a spice grinder or mortar and pestle. Mash the garlic to a paste and transfer half the garlic to a medium bowl. Whisk in the curry paste, 1 cup yogurt and half the cumin. Transfer the chicken to a plastic re-sealable bag and pour the yogurt mixture into the bag, making sure all the chicken is covered. Marinate in the refrigerator for at least 12 hours and up to 24 hours.
  • Preheat the oven to 425 degrees F.
  • Line a sheet pan with aluminum foil and top with a cooling rack.
  • Remove the chicken from the marinade, place on the cooling rack in the sheet pan. Bake until cooked through, 30 to 35 minutes.
  • In a small bowl, whisk the remaining 1 cup yogurt and the remaining garlic and cumin. Serve a dollop of sauce on top of the chicken.
  • What really makes this recipe sing: Toasting and grinding your own spices here, makes all the difference in the world. If you don't remember when you bought that jar of cumin, then you should throw it out and start fresh.

PEANUT COATED CHICKEN THIGH TENDERS WITH CURRY COCONUT SAUCE



Peanut Coated Chicken Thigh Tenders with Curry Coconut Sauce image

Provided by Food Network

Categories     main-dish

Number Of Ingredients 28

2 tablespoons minced garlic
2 tablespoons fresh grated ginger
1 cup chopped white onion
1 tablespoon massala spice mixture
1 1/2 cups dry white wine
3 cups chicken stock
1 can unsweetened coconut milk
Honey
Salt and pepper
1 1/2 cups flour
3 tablespoons dry massala spice mix (recipe to follow)
3 teaspoons salt
2 teaspoons ground pepper
2 eggs
2 tablespoons milk
1 cup toasted lightly salted peanuts
1 1/2 teaspoons red chili flakes
2 pounds boneless and skinless chicken thighs
1/2 cup vegetable oil
1 teaspoon turmeric
1 teaspoon crushed red pepper
1 tablespoon toasted cumin seeds
1 tablespoon toasted coriander seeds
1/2 teaspoon aniseed
1/2 teaspoon ground cloves
1/2 teaspoon toasted fenugreek seeds
1 teaspoon black peppercorns
1/2 teaspoon yellow mustard seeds

Steps:

  • Begin sauce by sweating garlic, ginger and onions in saucepan. Add spice mixture and white wine and cook until almost dry, add chicken stock and coconut milk. Bring to a boil and simmer for 20 minutes, season to taste with honey, salt and pepper. Strain.
  • Blend flour with massala spice mix, salt and pepper and place in shallow dish. Beat eggs with milk and place in separate shallow dish. In food processor, pulse peanuts with crushed red pepper and 2 tablespoons of the massala/flour mixture and place in shallow dish. Season chicken with salt and pepper and roll in flour mixture, then roll in egg mixture and finally in peanut mixture. Heat vegetable oil on medium-high heat and fry coated tenders for about 15 minutes. Drain excess oil on paper towels and serve with sauce.
  • Grind in coffee grinder or with mortar and pestle.

CURRIED CHICKEN THIGHS



Curried Chicken Thighs image

Provided by Food Network Kitchen

Categories     main-dish

Yield 4 servings

Number Of Ingredients 15

2 tablespoons vegetable oil
1 tablespoon butter
6 chicken thighs
Salt and pepper
1 cup chopped onion
3 teaspoons curry powder
1/2 teaspoon cayenne
1 teaspoon cinnamon
1 teaspoon cumin
2 carrots, peeled and sliced on diagonal
1 1/2 cups low sodium chicken stock
1 cup broccoli florets
1/4 cup heavy cream
3/4 cup frozen peas
Cooked basmati rice, for serving

Steps:

  • Heat oil in large skillet and stir in butter to melt. Season chicken thighs with salt and pepper. Cook thighs skin side down until golden brown. Flip chicken and continue to cook until golden brown. Remove chicken to a plate.
  • Stir in onions and cook until tender. Stir in curry, cayenne, cinnamon and cumin and cook until aromas are released. Stir in carrots and toss to coat. Add chicken stock and bring to a simmer.
  • Place chicken thighs back into skillet and stir in broccoli. Cover and simmer for 15 minutes to cook chicken.
  • Stir in cream and peas. Season to taste. Serve with basmati rice.

HONEY-MUSTARD AND CURRY CHICKEN THIGHS



Honey-Mustard and Curry Chicken Thighs image

Chicken thighs with honey, mustard, and curry. You will want to be home while this is cooking so that you can baste it occasionally. Produces a delicious sauce that goes well with rice.

Provided by Brad Istace

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 1h

Yield 4

Number Of Ingredients 6

10 skinless chicken thighs
½ cup liquid honey
¼ cup prepared mustard
1 teaspoon curry powder
¼ teaspoon salt
½ teaspoon dried tarragon

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Flatten chicken thighs and squeeze tightly into a square baking dish.
  • Combine honey, mustard, curry powder, and salt in a bowl. Spoon over chicken. Sprinkle tarragon on top.
  • Bake, uncovered, in the preheated oven until chicken is no longer pink in the center and juices run clear, about 50 minutes, basting occasionally with the honey-mustard sauce. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 674.9 calories, Carbohydrate 53.6 g, Cholesterol 179 mg, Fat 32.5 g, Fiber 1.4 g, Protein 42.5 g, SaturatedFat 8.5 g, Sodium 879.2 mg, Sugar 34.9 g

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