Recipe Curry Chicken Thighs

This easy chicken curry recipe has a mild spice, which can be adapted to heat tolerance, making it the perfect curry to serve to multiple people.

This chicken thigh curry recipe is one of my go to recipes for a number of reasons. Firstly, using on-the-bone chicken thighs not only reduces prep time, as you can just chuck them in the pan, it also provides the most flavoursome chicken.

I also love to meal prep this recipe, as you get 5 freezable servings which are packed with nutrients and flavour that grows over time.

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Here are some other tasty chicken curry recipes for you to try after this one: Peanut Butter Chicken Satay Curry, Chicken Katsu Curry and Chicken Tikka Masala

Bone in, skin on thighs for the most intense chickeny flavour. I remove the excess skin (the skin that isn’t directly attached to any part of the thigh) to reduce the calories/fats slightly.

Try these other recipes using chicken thighs: Lebanese inspired chicken pilaf, Lemon and Thyme Chicken Tray Bake and Chicken and Cauliflower Tray Bake with Raita Sauce 

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I use fresh chillies for a well rounded spice flavour. You can keep the seeds in for extra heat or deseed them. I like to deseed the chillies to make the curry mild, and then each person can top with chilli flakes to increase the heat if they want to.

I wanted a smooth tomato sauce to be added to this curry, which can be achieved in a short time/without blending with passata. You can also use chopped tomatoes/plum tomatoes and then blend, if you don’t have any passata.

A small amount of yogurt goes a long way with this chicken thigh curry. You can add single cream if you want a creamier sauce, but the yogurt adds a tangy creaminess that is *chefs kiss*.

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5. Set the crispy chicken thighs aside (they are not fully cooked yet), then to the pan, add the diced onions to sweat until translucent, frying for approx 5 minutes. Season with salt (Image 5).

6. Next, add the paste to the pan along with the curry powder. Fry for a couple of minutes before adding the tomato puree and a splash of stock. Continue to fry until the tomato puree darkens in colour (Image 6).

7. Pour the stock and the passata into the pan and stir, before placing the chicken thighs, skin facing up this time in the pan. Reduce to a low simmer for 20 minutes, then set aside and take the curry off the heat and remove the chicken thighs (Image 7).

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8. Add a tbsp of the curry into a bowl with the yogurt to prevent it from splitting then stir to combine and pour the yogurt into the curry (Image 8).

10. Then add the chicken thighs back into the pan and top with fresh coriander and lime. Serve with brown rice and an optional portion of green beans (Image 10).

When we initially fry the chicken thighs on a medium heat, we want to render all the delicious chicken fats from the skin and allow the skin to crisp up, creating the most delicious flavour.

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If we constantly move the chicken thighs, the skin won’t have time to crisp up. Ensure that the heat isn’t too high though, as we dont want the skin to burn.

We want each element/ingredient in this chicken thigh curry to be seasoned to ensure all of the flavours are enhanced. So season the chicken thighs in step 1, season the aromatics in step 3 etc. This will provide a better end result than heavily seasoning at the end.

Know your spice level. This recipe is adaptable to your heat preference, so adjust the chillies and whether you add the seeds or deseed depending on whether you like that heat or not.

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I’ve chosen to serve green beans with this curry recipe, as we have our healthy fats, protein and complex carbs (brown rice) provided in the recipe.

Yes you can! If you increase the rapeseed oil to 1 tbsp, add thinly sliced chicken breast chunks to the pan in step 1 and fry on a high heat for 5 minutes. Set aside and continue with the steps as normal, adding the chicken breast into the curry for the last 5 minutes of cook time. 

Yes! I love making this easy chicken curry recipe for meal prep. Divide into meal prep containers with a serving of brown rice and store the garnishes separately (the coriander and lime wedges). Refrigerate for up to 4-5 days. To reheat, microwave on high for 2-3 minutes.

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Here are some other curry recipes to try : Grilled Aubergine Curry, Simple Prawn Thai Red Curryand Easy Red Lentil Dahl with Coconut Milk

If you tried this Easy Chicken Thigh Curry recipe, it would be mean so much to me if you could leave a review & a star rating to let me know how you found it! I love hearing about your experiences – it motivates me to keep creating more and more recipes for you guys 💛 Let’s get cooking! – Mimi x

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This Chicken Curry Recipe Is Delicious, Warming, And About As Easy As It Gets

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Buffer Copy Email Facebook Flipboard Hacker News Line LinkedIn Messenger Mix Pinterest Pocket Print Reddit SMS Telegram Tumblr X VK WhatsApp Xing YummlyThese curry chicken thighs are the easiest curry chicken recipe. It uses a simple spice mix of curry powder, coconut milk and some tinned tomatoes. to make a gorgeously fragrant curry sauce. Serve these chicken thighs over basmati rice and let the rice soak up all that sauce. You will absolutely love this 30-minute simple chicken dinner.

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It feels like I make a curry almost every week! Simply because they're so quick and easy, and often my most popular recipes like this salmon curry or this simple creamy coconut chicken curry. And this one is no different. Here's why you're gonna love it!

I wanted to keep this recipe as simple as possible and 10 ingredients, but you're probably going to want to add some extras to serve with this curry. So, here's a few top choices

Need help with meal planning? You can find our (Aldi ingredients only) weekly meal plans here! Sign up to receive them free every week or take our quick meal planning course and grab the blank meal planner and use all these recipes to create your own meal plans.

Crispy Chicken Thighs With Almond Milk Curry By Thefeedfeed

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

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.

Calories: 304 kcal | Carbohydrates: 14 g | Protein: 3 g | Fat: 29 g | Saturated Fat: 20 g | Polyunsaturated Fat: 4 g | Monounsaturated Fat: 3 g | Trans

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