Curried Chicken Thighs Recipes

INDIAN CURRIED CHICKEN THIGHS

Steps:

• Season cubed chicken with salt and pepper and set aside.
• Preheat a large dry skillet over medium heat. Add curry powder and toast until lightly browned and fragrant, stirring constantly, 2 to 3 minutes. Add paprika, cinnamon, ginger, and turmeric and roast, stirring constantly, for 1 to 2 minutes. Stir in onion, garlic, and bay leaf. Pour in olive oil and mix to combine.
• Mix chicken, coconut milk, yogurt, tomato paste, salt, and pepper into the spices in the skillet. Stir well to combine. Mix in chickpeas, peas, and pineapple. Bring mixture to a boil, reduce heat, and simmer for 20 to 25 minutes. Remove bay leaf and stir in lemon juice and cayenne pepper. Simmer for 5 more minutes. Taste and adjust the seasoning to your liking.

CHICKEN THIGH CURRY RECIPE

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.

CURRIED CHICKEN THIGHS

Steps:

• Cut chicken into 1-inch strips. I have kept bone-in thighs whole.
• Heat oil in 10-inch skillet until hot.
• Cook chicken in oil over medium-high heat until brown on all sides.
• Sprinkle with remaining ingredients except sour cream.
• Reduce heat. Cover and simmer about 10 minutes or until chicken is done. (longer for bone-in thighs.
• Turn off heat. Stir in sour cream.

HONEY-MUSTARD AND CURRY CHICKEN THIGHS

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).

INSTANT POT® CURRIED CHICKEN THIGHS

Steps:

• Season chicken thighs with 2 teaspoons curry powder, honey powder, salt, and black pepper.
• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat oil and butter. Add chicken and cook until browned, 2 to 3 minutes per side. Transfer to a plate. Add onion; cook and stir until soft and translucent, about 5 minutes. Add garlic and ginger; cook until fragrant, about 2 minutes. Return chicken to Instant Pot®. Add tomatoes and tomato powder. Close and lock the lid.
• Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, for 10 minutes. Switch to the quick-release method according to manufacturer's instructions and release remaining pressure for about 5 minutes. Unlock and remove the lid.
• Turn on Saute function. Add coconut milk, cumin, and remaining curry powder to the pot. Cook until sauce has thickened, about 5 minutes.

3-INGREDIENT CURRIED CHICKEN THIGHS

Steps:

• Season chicken with 1 tsp. salt. Whisk oil, curry powder, and 1/2 cup yogurt in a large bowl. Add chicken and toss to coat. Transfer to a resealable plastic bag and chill at least 3 hours.
• Position a rack in upper third of oven; preheat to 425°F. Transfer chicken, skin side up, and marinade to a 13x9" baking dish. Roast chicken until skin is browned and an instant-read thermometer inserted near bone registers 165°F, 30-35 minutes.
• Transfer chicken to a serving platter, reserving pan juices. Skim off excess fat from juices with a spoon, then transfer 1/4 cup juices to a small bowl. Whisk in remaining 1/2 cup yogurt; season with remaining 1/2 tsp. salt. Serve alongside chicken.
• Do Ahead
• Chicken can be marinated 1 day ahead; keep chilled.