Margis Curried Chicken Thighs Recipes

CURRIED CHICKEN THIGHS

Curried Chicken Thighs image

Provided by Food Network Kitchen

Yield 4 servings

Number Of Ingredients 15

Ingredients

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.

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

Ingredients

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

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