Indian Curried Chicken Thighs

Indian Curried Chicken Thighs Serve these delicious curried chicken thighs with warm naan bread and jasmine or basmati rice.


Original recipe yields 5 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 20 mins

    COOK : 40 mins

    TOTAL : 1 hr

    SERVING : 5

    YIELD : 5 servings

  • Season cubed chicken with salt and pepper and set aside.

  • Preheat a large dry skillet over medium heat. Add curry powder and toast until lightly browned and fragrant, stirring constantly, 2 to 3 minutes. Add paprika, cinnamon, ginger, and turmeric and roast, stirring constantly, for 1 to 2 minutes. Stir in onion, garlic, and bay leaf. Pour in olive oil and mix to combine.

  • Mix chicken, coconut milk, yogurt, tomato paste, salt, and pepper into the spices in the skillet. Stir well to combine. Mix in chickpeas, peas, and pineapple. Bring mixture to a boil, reduce heat, and simmer for 20 to 25 minutes. Remove bay leaf and stir in lemon juice and cayenne pepper. Simmer for 5 more minutes. Taste and adjust the seasoning to your liking.

Per Serving: 603 calories; protein 27.5g; carbohydrates 40.6g; fat 39.1g; cholesterol 66.2mg; sodium 475.7mg.