Chicken Thigh Curry
Rich and Spiced Chicken Thigh Curry
Ingredients:
2 lbs boneless, skinless chicken thighs, cut into chunks
2 tablespoons vegetable oil
1 large onion, finely chopped
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 tablespoons curry powder
1 teaspoon ground turmeric
1 teaspoon ground cumin
1/2 teaspoon chili powder (adjust to taste)
1 can (14 oz) diced tomatoes
1 can (14 oz) coconut milk
Salt and pepper to taste
Fresh cilantro, chopped (for garnish)
Cooked basmati rice or naan, for serving
Directions:
Heat vegetable oil in a large skillet or pot over medium heat. Add onions and sauté until softened and golden, about 5-6 minutes.
Add garlic and ginger, cooking for 1 minute until fragrant.
Stir in curry powder, turmeric, cumin, and chili powder, cooking for 1-2 minutes to toast the spices.
Add chicken thigh pieces, stirring to coat with the spices. Cook until lightly browned on all sides, about 5 minutes.
Pour in diced tomatoes with their juices and coconut milk. Stir well to combine.
Bring to a simmer, cover, and cook on low heat for 25-30 minutes, until chicken is tender and the sauce has thickened.
Season with salt and pepper to taste.
Garnish with fresh cilantro and serve hot with basmati rice or naan bread.
Prep Time: 15 minutes | Cooking Time: 35 minutes | Total Time: 50 minutes
Kcal: 420 kcal | Servings: 4 servings
#chickencurry #chickenthighs #curryrecipe #indianfood #spicycurry #comfortfood #easycurry #homecooking #weeknightdinner #coconutmilkcurry #flavorfulmeals #spicedchicken #currylovers #familydinner #riceandcurry #quickdinnerideas #currylover #mealprepideas #heartymeals #freshcilantro
Warm up your dinner table with this Rich and Spiced Chicken Thigh Curry! Tender chicken simmered in a creamy coconut curry sauce that's bursting with flavor.
Chicken Thigh Curry
Rich and Spiced Chicken Thigh Curry
Ingredients:
2 lbs boneless, skinless chicken thighs, cut into chunks
2 tablespoons vegetable oil
1 large onion, finely chopped
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 tablespoons curry powder
1 teaspoon ground turmeric
1 teaspoon ground cumin
1/2 teaspoon chili powder (adjust to taste)
1 can (14 oz) diced tomatoes
1 can (14 oz) coconut milk
Salt and pepper to taste
Fresh cilantro, chopped (for garnish)
Cooked basmati rice or naan, for serving
Directions:
Heat vegetable oil in a large skillet or pot over medium heat. Add onions and sauté until softened and golden, about 5-6 minutes.
Add garlic and ginger, cooking for 1 minute until fragrant.
Stir in curry powder, turmeric, cumin, and chili powder, cooking for 1-2 minutes to toast the spices.
Add chicken thigh pieces, stirring to coat with the spices. Cook until lightly browned on all sides, about 5 minutes.
Pour in diced tomatoes with their juices and coconut milk. Stir well to combine.
Bring to a simmer, cover, and cook on low heat for 25-30 minutes, until chicken is tender and the sauce has thickened.
Season with salt and pepper to taste.
Garnish with fresh cilantro and serve hot with basmati rice or naan bread.
Prep Time: 15 minutes | Cooking Time: 35 minutes | Total Time: 50 minutes
Kcal: 420 kcal | Servings: 4 servings
#chickencurry #chickenthighs #curryrecipe #indianfood #spicycurry #comfortfood #easycurry #homecooking #weeknightdinner #coconutmilkcurry #flavorfulmeals #spicedchicken #currylovers #familydinner #riceandcurry #quickdinnerideas #currylover #mealprepideas #heartymeals #freshcilantro
Warm up your dinner table with this Rich and Spiced Chicken Thigh Curry! Tender chicken simmered in a creamy coconut curry sauce that's bursting with flavor.
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