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.

Coconut Chicken Curry with Spinach Creamy Coconut Chicken Curry with Fresh Spinach Ingredients: 1.5 lbs (680g) boneless, skinless chicken thighs, cut into chunks 1 tablespoon oil (coconut or vegetable) 1 large onion, diced 3 cloves garlic, minced 1-inch piece of fresh ginger, grated 1 tablespoon curry powder 1/2 teaspoon turmeric 1 teaspoon ground cumin 1/2 teaspoon paprika 1/2 teaspoon chili flakes (optional) 1 (14 oz) can full-fat coconut milk 3 cups baby spinach Salt to taste Juice of 1/2 lime Fresh cilantro for garnish Cooked basmati rice, for serving Directions: Heat oil in a large skillet over medium heat. Add diced onions and sauté for 5 minutes until translucent. Stir in garlic and ginger and cook for another minute. Add curry powder, turmeric, cumin, paprika, and chili flakes. Stir for 30 seconds to bloom the spices. Add chicken pieces and cook for 6–8 minutes, stirring occasionally, until browned. Pour in coconut milk and bring to a gentle simmer. Cover and cook for 15–20 minutes until the chicken is cooked through and tender. Stir in spinach and cook for 2–3 minutes until wilted. Season with salt and lime juice to taste. Garnish with fresh cilantro and serve over rice. Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes Kcal: 450 kcal | Servings: 4 servings #coconutchicken #spinachcurry #chickencurry #coconutmilkrecipes #comfortfood #easycurryrecipe #indianinspired #chickenandspinach #healthycurry #glutenfree #dairyfree #coconutflavor #creamyandspicy #weeknightmeals #lowcarboption #currylovers #richflavors #spinachrecipes #onepotdinner #homecookedcurry Creamy, cozy, and full of flavor! This Coconut Chicken Curry with Spinach is the ultimate one-pan meal for any night of the week

Coconut Curry Chicken with Chickpeas Creamy Coconut Curry Chicken with Tender Chickpeas and Spices Ingredients: 1 ½ lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces 1 tablespoon coconut oil (or vegetable oil) 1 large onion, diced 4 cloves garlic, minced 1 tablespoon fresh ginger, grated 2 tablespoons red curry paste 1 teaspoon ground turmeric 1 teaspoon ground cumin 1/2 teaspoon chili flakes (optional, for heat) 1 (14 oz) can full-fat coconut milk 1 (15 oz) can chickpeas, drained and rinsed 1 cup chicken broth Salt and pepper, to taste 1 tablespoon lime juice Fresh cilantro, chopped (for garnish) Cooked jasmine or basmati rice, for serving Directions: Heat coconut oil in a large skillet or Dutch oven over medium heat. Add diced onion and sauté for 4–5 minutes until soft. Stir in garlic and ginger; cook for 1 minute until fragrant. Add curry paste, turmeric, cumin, and chili flakes (if using). Stir for 1 minute to toast the spices. Add the chicken pieces and season with salt and pepper. Cook for 4–5 minutes, stirring occasionally, until lightly browned. Pour in the coconut milk and chicken broth. Add chickpeas and stir to combine. Bring to a gentle boil, then reduce heat and simmer uncovered for 20–25 minutes, or until the chicken is fully cooked and the sauce thickens. Stir in lime juice, taste, and adjust seasoning if needed. Serve hot over rice and garnish with fresh cilantro. Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes Kcal: 460 kcal | Servings: 4 servings #coconutcurry #chickencurry #chickpearecipes #currylover #easycurry #currywithcoconutmilk #comfortfood #weeknightdinner #spicycurry #thairecipes #creamycurry #dinnerinspo #homemadecurry #currybowl #flavorpacked #onepotmeal #curryaddict #currychicken #healthycomfortfood #easychickenrecipes Creamy, dreamy, and full of bold flavor! This Coconut Curry Chicken with Chickpeas is the ultimate one-pot wonder for your dinner table.

Chicken Vindaloo Fiery Goan Chicken Vindaloo with Aromatic Spices Ingredients: For the Marinade: 2 lbs boneless chicken thighs or breasts, cut into chunks 3 tablespoons white vinegar 1 tablespoon lemon juice 1 tablespoon ground cumin 1 tablespoon ground coriander 1 tablespoon paprika 1 teaspoon turmeric 1 tablespoon garam masala 1/2 teaspoon cinnamon 1 tablespoon minced garlic 1 tablespoon grated fresh ginger Salt to taste For the Vindaloo Curry: 2 tablespoons vegetable oil 1 large onion, finely chopped 2 dried red chilies (adjust for spice level) 1 teaspoon mustard seeds 1 teaspoon sugar 1/2 teaspoon ground cloves 1/2 teaspoon black pepper 1/2 cup water or chicken broth Fresh cilantro, for garnish Directions: In a large bowl, combine all marinade ingredients and toss the chicken until well coated. Cover and refrigerate for at least 2 hours or overnight for best flavor. Heat oil in a large skillet or Dutch oven over medium heat. Add mustard seeds and let them pop. Then add onions and sauté until golden. Stir in dried chilies, sugar, ground cloves, and black pepper. Cook for 1–2 minutes. Add the marinated chicken and all remaining marinade to the pan. Cook for 8–10 minutes, stirring occasionally, until chicken starts to brown. Add water or broth and bring to a simmer. Cover and cook for 20–25 minutes, until chicken is tender and the sauce thickens. Garnish with chopped cilantro and serve hot with rice or naan. Prep Time: 20 minutes (plus marinating time) | Cooking Time: 35 minutes | Total Time: 55 minutes + marinade Kcal: Approximately 420 kcal per serving | Servings: 4 servings #chickenvindaloo #spicycurry #goanflavors #indianrecipes #vindaloo #chickencurry #homemadecurry #authenticindian #spicychicken #comfortfood #easycurry #hotandspicy #indianfoodlovers #curryfromscratch #garammasala #flavorfuldishes #weeknightdinner #mealprepideas #currylovers #fieryfood Craving bold flavor? Try this Chicken Vindaloo — packed with spices, heat, and a punch of vinegar tang. A fiery Goan classic you’ll love!

Chicken Jalfrezi Spicy Stir-Fried Chicken Jalfrezi with Bell Peppers Ingredients: 1 lb boneless, skinless chicken breast, cut into bite-sized pieces 2 tablespoons oil (vegetable or ghee) 1 large onion, sliced 1 green bell pepper, sliced 1 red bell pepper, sliced 2 tomatoes, chopped 2 tablespoons tomato paste 3 cloves garlic, minced 1-inch piece fresh ginger, minced 1 green chili, sliced (optional) 1 teaspoon ground cumin 1 teaspoon ground coriander 1/2 teaspoon turmeric 1 teaspoon chili powder 1/2 teaspoon garam masala Salt to taste Fresh cilantro, chopped (for garnish) Directions: Heat oil in a large skillet or wok over medium-high heat. Add sliced onions and sauté for 3-4 minutes until golden. Add garlic, ginger, and green chili, and cook for another minute. Stir in the chicken pieces and cook until browned and cooked through, about 6-8 minutes. Add cumin, coriander, turmeric, chili powder, and salt. Mix well to coat the chicken in the spices. Add tomatoes, tomato paste, and bell peppers. Stir to combine and simmer for 5-7 minutes, until the vegetables are tender but still crisp. Sprinkle garam masala and stir well. Garnish with fresh cilantro and serve hot with steamed rice or naan. Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes Kcal: 410 kcal per serving | Servings: 4 servings #chickenjalfrezi #indianfood #spicychicken #easycurry #homemadeindian #bellpeppers #chickenrecipe #curryrecipes #stirfriedchicken #comfortfood #southasianflavors #quickindianmeal #halalrecipes #naanandcurry #weeknightdinner #flavorfulchicken #glutenfreecurry #garammasala #onepanmeal #healthyindian Spice up your dinner routine with this Chicken Jalfrezi – a bold and colorful stir-fry packed with tender chicken and vibrant veggies! 🍛🌶️🌿