Curried Chicken Thighs Recipes

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CURRIED CHICKEN THIGHS



Curried Chicken Thighs image

This recipe came from a friend who helped me complete my mission to find a curry that I like. On my last out of town visit to her, she even took me to her local grocery store to buy her favorite curry powder. It's a Madras blend by Sun Brand, very mild and not at all aggressively spiced. And what do you know? I now like curry. I only buy the boneless thighs when they are on sale. Bone-in thighs with the skin removed work equally as well. A little less water is needed using those but a bit more cooking time is needed.

Provided by Kitchen Witch Steph

Categories     Curries

Time 25m

Yield 2-4 serving(s)

Number Of Ingredients 9

4 boneless skinless chicken thighs (about 1 pound)
1 tablespoon vegetable oil
1 teaspoon curry powder
1/2 teaspoon salt
1 dash ground ginger
1 dash ground cumin
1/4-1/2 cup onion, chopped
1/3 cup water
1/2 cup sour cream

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.

INDIAN CURRIED CHICKEN THIGHS



Indian Curried Chicken Thighs image

Serve these delicious curried chicken thighs with warm naan bread and jasmine or basmati rice.

Provided by lisarocks

Categories     World Cuisine Recipes     Asian     Indian

Time 1h

Yield 5

Number Of Ingredients 19

4 skinless, boneless chicken thighs, cubed
salt and pepper to taste
5 tablespoons curry powder
1 teaspoon paprika
¾ teaspoon ground cinnamon
¾ teaspoon ground ginger
½ teaspoon ground turmeric
1 small onion, chopped
2 cloves garlic, minced
1 bay leaf
3 tablespoons olive oil
1 (14 ounce) can coconut milk
1 (5.3 ounce) container Greek yogurt
2 tablespoons tomato paste
1 (16 ounce) canned chickpeas, drained and rinsed
1 cup frozen peas
4 tablespoons crushed pineapple
½ lemon, juiced
¼ teaspoon cayenne pepper

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.

Nutrition Facts : Calories 602.8 calories, Carbohydrate 40.6 g, Cholesterol 66.2 mg, Fat 39.1 g, Fiber 9.9 g, Protein 27.5 g, SaturatedFat 20.2 g, Sodium 475.7 mg, Sugar 6.2 g

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.

INSTANT POT® CURRIED CHICKEN THIGHS



Instant Pot® Curried Chicken Thighs image

This pressure-cooked chicken curry is easy to prepare. I'm not a fan of spicy, so I have made this with mild yellow curry powder. Feel free to substitute your preferred curry for your desired heat level. Serve over basmati rice.

Provided by thedailygourmet

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 1h15m

Yield 4

Number Of Ingredients 15

4 (6 ounce) chicken thighs
2 teaspoons mild yellow curry powder (such as Savory Spice®)
1 teaspoon honey powder (such as Savory Spice®)
¾ teaspoon salt
½ teaspoon ground black pepper
2 tablespoons olive oil
1 tablespoon butter
1 small onion, cut in half and thinly sliced
4 cloves garlic, minced
1 tablespoon minced fresh ginger root
1 (14.5 ounce) can diced tomatoes
1 tablespoon tomato powder
½ cup coconut milk
1 teaspoon ground cumin
1 tablespoon mild yellow curry powder (such as Savory Spice®)

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.

Nutrition Facts : Calories 471.6 calories, Carbohydrate 11.2 g, Cholesterol 113.4 mg, Fat 33.8 g, Fiber 2.8 g, Protein 31 g, SaturatedFat 13.1 g, Sodium 721.3 mg, Sugar 3.4 g

3-INGREDIENT CURRIED CHICKEN THIGHS



3-Ingredient Curried Chicken Thighs image

An easy baked chicken dinner made with curry powder and yogurt.

Provided by Molly Baz

Categories     3-Ingredient Recipes     Chicken     Curry     Yogurt     Bake     Roast     Dinner

Yield Serves 4

Number Of Ingredients 5

8 skin-on, bone-in chicken thighs
1 1/2 teaspoons kosher salt, divided
2 tablespoons olive oil
1 tablespoon plus 1 teaspoon curry powder
1 cup plain yogurt, divided

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.

CURRIED HONEY MUSTARD CHICKEN



Curried Honey Mustard Chicken image

This is the best chicken recipe I have ever had. We are not 'curry' fans but we all love this recipe!

Provided by Anonymous

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 4h30m

Yield 4

Number Of Ingredients 6

⅓ cup butter, melted
⅓ cup honey
¼ cup Dijon-style prepared mustard
4 teaspoons curry powder
1 pinch ground cayenne pepper
4 skinless, boneless chicken breasts

Steps:

  • In a medium bowl combine the melted butter/margarine, honey, mustard, curry powder and cayenne powder. Mix well. Place chicken breasts in a 9x13 inch baking dish and pour honey/mustard mixture over chicken. Cover and place in refrigerator. Marinate for at least 4 hours or overnight.
  • Preheat oven to 375 degrees F (190 degrees C).
  • Remove dish from refrigerator and bake, covered, in the preheated oven for 10 minutes. Remove cover and bake about 10 minutes more, or until done and juices run clear (baking time will depend a little on how thick your chicken breasts are).

Nutrition Facts : Calories 373.6 calories, Carbohydrate 27.6 g, Cholesterol 109.1 mg, Fat 17.1 g, Fiber 0.7 g, Protein 27.8 g, SaturatedFat 10.2 g, Sodium 562.8 mg, Sugar 23.3 g

BAKED CURRY CHICKEN THIGHS



Baked Curry Chicken Thighs image

This recipe makes tender, juicy and mild curry chicken thighs. The marinade is easy to put together with ingredients you probably already have on hand and it smells wonderful!

Provided by kcfields

Categories     Curries

Time 50m

Yield 8 thighs, 4 serving(s)

Number Of Ingredients 11

1/8 cup sugar
1/2 cup white vinegar
1/3 cup ketchup
1 tablespoon Worcestershire sauce
1/2 teaspoon ground mustard
1/2 teaspoon paprika
1/2 teaspoon curry powder
1/2 teaspoon garlic salt
1/2 teaspoon salt
1/4 teaspoon black pepper
2 lbs boneless skinless chicken thighs

Steps:

  • Combine the first 10 ingredients in a resealable plastic bag or shallow glass container; mix well.
  • Rinse and dry the chicken thighs and add to the marinade (I did not do this but I suggest setting some of the marinade aside so that you can baste the chicken toward the end of the cooking time).
  • Seal or cover and refrigerate for 1-2 hours.
  • Place the chicken in a shallow baking pan and spoon additional marinade on top of chicken.
  • Cover with foil and bake at 400 degrees for 35 minutes.
  • Uncover, spoon reserved marinade on chicken and continue baking uncovered for an additional 10 minutes.
  • Remove from oven and let sit for 5 minutes.

CURRY KETCHUP CHICKEN THIGHS



Curry Ketchup Chicken Thighs image

When you need a quick and inexpensive dinner, this is the ticket. With things you probably already have on hand and chicken thighs, you'll be licking your fingers in no time. Throw it on some white rice, garnish with cilantro and this is sure to be a family favorite.

Provided by Valerie Bertinelli

Categories     main-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 7

3/4 cup ketchup
1 tablespoon curry powder
1 tablespoon vegetable oil
6 bone-in, skin-on chicken thighs
Kosher salt and freshly ground black pepper
Cooked white rice, for serving
3 tablespoons chopped fresh cilantro

Steps:

  • Preheat the oven to 400 degrees F and line a rimmed baking sheet with aluminum foil.
  • Whisk together the ketchup, curry powder and vegetable oil in a large bowl. Add the chicken thighs and toss until they are completely coated in the ketchup mixture.
  • Transfer the chicken to the prepared baking sheet and spoon over the remaining marinade to make sure that a thick even layer of the ketchup mixture remains on the skin. Season the chicken with salt and pepper. Roast until the chicken registers 165 degrees F on an instant-read thermometer and the ketchup mixture begins to caramelize, 30 to 40 minutes.
  • Serve the chicken over cooked white rice and garnish with the cilantro.

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.

THAI CURRIED CHICKEN THIGHS



Thai Curried Chicken Thighs image

This is from "Just Cook This" on Discovery Channel. A great, easy marinade/sauce that comes together in a few minutes, and really gives chicken a spicy, limey and coconutty flavor you always look for in Thai food. Seve with white rice and top with chopped peanuts and cilantro.

Provided by kjshay

Categories     Asian

Time 30m

Yield 8 thighs, 4 serving(s)

Number Of Ingredients 6

8 boneless skinless chicken thighs
1 (14 ounce) can coconut milk
2 teaspoons cumin
2 teaspoons curry powder
2 tablespoons asian chili paste
1 lime

Steps:

  • Trim chicken of any extra fat. Zest and juice the lime. In a large bowl, combine coconut milk, cumin, curry, chili paste, lime zest and juice, mix well.
  • Reserve about 1/3 of the sauce for after, but add the chicken to the rest. Mix well, cover and marinate-anywhere from 15 minutes to overnight.
  • Heat bbq or grill pan and cook chicken on both side until cooked though-those cool grill marks are perfect here. While the chcken cooks, simmer the extra sauce in a small pot to thicken.
  • Slice into strips, serve on top of rice with a little extra sauce and a sprinkle of cilantro.

Nutrition Facts : Calories 375.3, Fat 24.2, SaturatedFat 17.7, Cholesterol 114.5, Sodium 173.1, Carbohydrate 11.5, Fiber 3.2, Sugar 6.7, Protein 30.3

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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Step 1. In a skillet, heat oil over medium heat. Sauté onion, ginger and curry powder until onion has softened, about 5 min. Add peaches, sugar and salt; cook until peaches break down, about 5 min. Remove from heat and let cool. Step 2. Using an immersion blender, purée peach mixture. Add yogourt and lime juice; stir to blend, adding about 2 ...
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SIMPLE CURRY CHICKEN THIGHS (10 ALDI INGREDIENTS) - SAVVY BITES
2021-04-06 Pour the tinned tomatoes and coconut milk into the pan and whisk well. Taste and adjust seasoning with salt and pepper. Add in the curry powder, chilli powder, honey and juice of the lime. Bring the sauce to a simmer. Step 5 & 6. Add the chicken thighs back to the pan and place them into the sauce.
From savvybites.co.uk


CURRIED CHICKEN THIGHS RECIPE - THE TIMES GROUP
2021-06-16 8 chicken thighs; 1 1/2 tablespoon extra virgin olive oil; 1 teaspoon garam masala powder; chilli flakes as required; kosher salt as required; 1 1/2 cup plain greek yogurt
From recipes.timesofindia.com


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