Simple Curry Chicken Thighs

30 Minute curry chicken thighs are a cheap family meal that everyone will love. All cooked in 1 pot in a simple curry sauce.

4.95 from 18 votes

Course: Easy Dinners

Cuisine: Indian- Inspired

Prep Time: 10

Cook Time: 20

Servings: Servings

2 tablespoons (2 tablespoons) vegetable oil
1 (1) onion, chopped
3 cloves (3 cloves) garlic, minced
1 (1) thumb-size piece ginger, minced
6 -8 (6 -8) chicken thighs, about 1kg skin-on, bone-in you can most certainly use boneless, skinless thighs here too
1 (1) tin chopped tomatoes *see notes
400 ml (1 ⅗ cups) tin coconut milk *see notes
2 tablespoons (2 tablespoons) curry powder
½ teaspoon (½ teaspoon) chilli powder- you can skip the chilli powder or add more than specified depending on personal taste.
1 tablespoon (1 tablespoon) honey
1 (1) lime, juice only
½ (½) bunch fresh coriander, chopped

Preheat the oven to 190ºc or 375ºf.
Heat the oil in an ovenproof dish. (This cast iron one works well)
Season the chicken with salt and pepper and once the oil is hot (it will shimmer) brown the chicken skin side down so it gets crispy. Fry the chicken for about 5 -8 minutes, until the skin is golden and crispy. Remove the thighs to a plate and set aside while you make the sauce.
Drain the pan of the oil and chicken leaving about 1 tablespoon in the pan. Add the chopped onion and minced garlic and ginger to the hot oil. Saute for 5 minutes until the onions are soft, translucent and just starting to turn golden around the edges.
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 to a gentle simmer, add the chicken thighs back to the pan, and place them into the sauce. Place the pan in the oven for 20 minutes until the chicken is cooked all the way through and the sauce is bubbling and thickened.
Serve over basmati rice and sprinkle with the chopped coriander

1- tomatoes - you can use whole tinned tomatoes- just be sure to break them up with a sharp knife while they're in the pan.

2- coconut milk- full fat or reduced fat works in this recipe.

3- you can use boneless chicken thighs for this recipe just reduce the cooking time by about 5 minutes.

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