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.
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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.
Most of the cook time is inactive, making it a great weeknight dinner, after a hard day at uni/work.
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.
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
Ginger, Garlic and Onion
The foundation of our simple curry recipe starts with this beautiful combo.
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*.
See the recipe card for full information on all ingredients and quantities.
3. Meanwhile, add the peeled ginger, garlic and chillies to the blender (Image 3).
4. Blend together with a few tbsp of water to form a rough paste (Image 4).
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).
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).
9. Add the spinach to the sauce to wilt in the sauce (Image 9).
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).
Leave the chicken thighs undisturbed during the 10 minutes of fry time.
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.
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.
Season at each stage.
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.
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.
All that’s left to make this recipe complete in my mind is some added greens. You could also serve:
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.
Yes you can! Freeze for up to 3 months.
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