Curried Chicken Thighs
Chicken thighs simmer with curry and vegetables for a mild flavored Indian recipe.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Total Time: 40 mins
- Yield: 6 servings 1x
- Category: Main
- Cuisine: Indian
Ingredients
Scale
- 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)
Instructions
- 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.
- 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.
- 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.
- Stir in the carrots, followed by the chicken stock. Add the chicken back into the pan, along with the broccoli.
- 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.
- Plate a serving of basmati rice, then scoop a serving of the chicken curry to serve over the rice. Enjoy!
Find it online: https://cookingchatfood.com/wine-for-curry/
