Go Back
–+ servings
curry chicken thighs in a bowl on a bed of rice

Quick and Easy Chicken Thigh Curry

This easy curry chicken thighs recipe is perfect for a quick and flavourful meal. With tender chicken simmered in a rich, aromatic sauce, it's sure to become a family favourite.
4.96 from 21 votes
Print Pin
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 4 Servings
Author: Deborah Rainford

Ingredients

  • 30 ml (2 tablespoon) vegetable oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 thumb-size piece ginger, minced
  • 1 kg (2 lb) chicken thighs, skin-on, bone-in (boneless, skinless thighs can also be used)
  • 400 g (14 oz) tin chopped tomatoes, see notes
  • 400 ml (14 oz) tin coconut milk, see notes
  • 2 tablespoons curry powder
  • ½ teaspoon chili powder, adjust to taste
  • 1 tablespoon honey
  • Juice of 1 lime
  • ½ bunch fresh coriander, chopped

Instructions

Preheat the oven:

  • Preheat the oven to 190ºC.

Cook the chicken:

  • Heat the oil in an ovenproof dish (a cast iron one works well). Season the chicken with salt and pepper. Once the oil is hot (shimmering), brown the chicken skin-side down until crispy, about 5-8 minutes. Remove the thighs and set aside.

Fry aromatics:

  • Drain the excess oil from the pan, leaving about 1 tablespoon. Add the chopped onion, garlic, and ginger. Sauté for 5 minutes until the onions are soft, translucent, and slightly golden.

Make the sauce:

  • Pour the chopped tomatoes and coconut milk into the pan. Whisk well, then taste and adjust seasoning with salt and pepper. Add the curry powder, chili powder, honey, and lime juice. Bring to a gentle simmer.

Combine and bake:

  • Return the chicken thighs to the pan, placing them in the sauce. Transfer the pan to the oven and cook for 20 minutes, until the chicken is fully cooked and the sauce is bubbling and thickened.

Serve:

  • Serve over basmati rice and sprinkle with chopped coriander.

Notes

  • Tomatoes: Whole tinned tomatoes can be used; break them up with a sharp knife in the pan.
  • Coconut Milk: Both full-fat and reduced-fat coconut milk work well in this recipe.
  • Chicken Thighs: If using boneless chicken thighs, reduce the cooking time by about 5 minutes.

Nutrition

Calories: 304kcal | Carbohydrates: 14g | Protein: 3g | Fat: 29g | Saturated Fat: 20g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 17mg | Potassium: 337mg | Fiber: 2g | Sugar: 6g | Vitamin A: 40IU | Vitamin C: 9mg | Calcium: 49mg | Iron: 4mg
Loved this recipe?Check out @savvy.bites for more! Did You Make This Recipe? Please leave a comment below or pin it to your Pinterest account!