For a richer flavor, use full-fat coconut milk. If you prefer a spicier curry, increase the amount of cayenne pepper. Serve with warm naan bread, basmati rice, and a sprinkle of fresh cilantro for a complete meal.
Indian Curried Chicken Thighs
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PREP TIME20 mins
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COOK TIME40 mins
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TOTAL TIME1 hrs
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SERVING5 People
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VIEWS14
Embark on a culinary journey with these fragrant and flavorful Indian Curried Chicken Thighs. Tender chicken, simmered in a rich and creamy coconut milk-based curry, infused with aromatic spices, chickpeas, and a hint of sweetness from pineapple, creating an unforgettable dining experience.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate41 g
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Cholesterol66 mg
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Fiber10 g
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Protein28 g
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Saturated Fat20 g
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Sodium476 mg
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Sugar6 g
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Fat39 g
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Unsaturated Fat0 g
Follow The Directions
01
StepSeason the cubed chicken thighs generously with salt and freshly ground black pepper. Set aside. (Prep time: 5 minutes)
02
StepIn a large, dry skillet or Dutch oven, preheat over medium heat. Add the curry powder and toast until lightly browned and intensely fragrant, stirring constantly to prevent burning. (2-3 minutes)
03
StepAdd the paprika, cinnamon, ginger, and turmeric to the toasted curry powder. Continue to roast, stirring constantly, until fragrant. (1-2 minutes)
04
StepStir in the chopped onion, minced garlic, and bay leaf. Pour in the olive oil and mix well to combine, allowing the onion to soften slightly. (3-4 minutes)
05
StepAdd the seasoned chicken, coconut milk, Greek yogurt, and tomato paste to the skillet. Season with additional salt and pepper to taste. Stir well to ensure all ingredients are thoroughly combined. (2 minutes)
06
StepGently stir in the drained chickpeas, frozen peas, and crushed pineapple. Bring the mixture to a gentle boil, then reduce the heat to low, cover, and simmer for 20-25 minutes, or until the chicken is cooked through and tender.
07
StepRemove the bay leaf. Stir in the lemon juice and cayenne pepper. Simmer for an additional 5 minutes to allow the flavors to meld together. (5 minutes)
08
StepTaste and adjust the seasoning as needed, adding more salt, pepper, or cayenne pepper to your preference. (2 minutes)
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RECIPE REVIEWS
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Please Rate
Claude Cronin
Jul 1, 2025I added some chopped bell peppers to this curry and it was even better! Thanks for the great recipe.
Rashawn Larson
Jun 30, 2025So easy to make, and tastes like it came from a restaurant!
Rachael Metz
Jun 28, 2025This curry is amazing! The flavor is so complex and delicious. My family loved it!
Joey Weissnat
Jun 12, 2025This is the best chicken curry I've ever made! The instructions are clear and easy to follow.
Sheila Mertz
Jun 9, 2025I used coconut cream instead of coconut milk and it made the curry even richer and creamier.
Friedrich Tremblay
Jun 9, 2025I didn't have any cayenne pepper, so I used a dash of hot sauce instead. It worked perfectly!
Jackeline Robel
Jun 3, 2025This recipe is a keeper! I'll definitely be making it again.
Clark Mccullough
May 31, 2025I've made this recipe several times and it's always a hit. I love the combination of sweet and savory flavors.