Curried Chicken Thighs

Curried Chicken Thighs recipe

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Chicken thighs simmer with curry and vegetables for a mild flavored Indian recipe.


  • 2 tbsp canola oil, divided
  • 9 chicken thighs
  • salt and pepper to taste
  • 1 large onion, chopped
  • 3 to 4 tsp curry powder
  • 1 1/2 tsp cinnamon
  • 1 tsp cumin
  • ½ tsp turmeric
  • 1/2 tsp garam masala
  • 2 carrots, peeled and chopped
  • 1 broccoli floret, chopped (about 1 cup)
  • 2 cups low sodium chicken broth
  • 1/4 cup heavy cream (optional)


  1. Heat 1 tablespoon of the oil in a large skillet on medium heat. Add the chicken, brown on one side, about 5 minutes, then turn to brown on the other side, about 3 to 4 more minutes. Remove the chicken to a platter and set aside.
  2. Add the other tablespoon of oil to the skillet, followed by the onion. Cook the onion on medium heat until it begins to soften, stirring occasionally. Takes about 5 minutes.
  3. Add the spices to the onion — curry, cinnamon, cumin, turmeric and garam masala. Stir to combine, and cook for a couple minutes until the fragrance from the spice is released.
  4. Stir in the carrots, followed by the chicken stock. Add the chicken back into the pan, along with the broccoli.
  5. Stir to combine all the ingredients and bring to a simmer. Cover and simmer 15 minutes until the chicken is cooked through. Stir in the optional cream if using. The curried chicken thighs are ready to serve.
  6. Plate a serving of basmati rice, then scoop a serving of the chicken curry to serve over the rice. Enjoy!
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