Chicken Thigh Curry Recipe

Cook Time: 30 minutes

Chicken Thighs with Coconut Curry Sauce

Ingredients:

• 6 bone-in chicken thighs
• Salt and freshly ground black pepper, to taste
• 3 tablespoons yellow curry powder, divided (or more to taste)
• 1/4 cup vegetable oil
• 1/2 red bell pepper, sliced
• 1/2 yellow bell pepper, sliced
• 1/2 green bell pepper, sliced
• 1 yellow onion, chopped
• 4 cloves garlic, chopped
• 1 (13.5 ounce) can coconut milk

Directions:

1. Season the chicken thighs with salt, pepper, and 1 tablespoon of curry powder.
2. Heat the vegetable oil in a cast iron skillet over medium heat. Once hot, add the chicken thighs to the skillet.
3. Cook the chicken, turning occasionally, until the internal temperature reaches 165F (74C), about 15 minutes. Use an instant-read thermometer for accuracy.
4. Once cooked, remove the skillet from heat, transfer the chicken to a plate, and keep warm.
5. Drain all but 2 tablespoons of oil from the skillet. Add the chopped onions, bell peppers, garlic, and the remaining 1 tablespoon of curry powder to the skillet.
6. Set the skillet over medium heat and cook the vegetables, stirring occasionally, for about 5 minutes, until they start to soften.
7. Pour in the coconut milk, stir, and add the remaining tablespoon of curry powder. Bring the mixture to a simmer.
8. Return the chicken thighs to the skillet, nestling them into the curry sauce. Cover the skillet with a lid and simmer on low heat for an additional 10 to 15 minutes, or until the chicken is tender and infused with the curry sauce.
9. Taste the sauce and adjust seasoning with more curry powder, salt, and pepper, as desired.

Nutrition Facts (per serving):

Calories	849
Total Fat	66g (84% DV)
Saturated Fat	28g (140% DV)
Cholesterol	291mg (97% DV)
Sodium	487mg (21% DV)
Total Carbohydrate	16g (6% DV)
Dietary Fiber	4g (15% DV)
Total Sugars	3g
Protein	58g (115% DV)
Vitamin C	158mg (176% DV)
Calcium	91mg (7% DV)
Iron	7mg (38% DV)
Potassium	1090mg (23% DV)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

The Story Behind Chicken Thigh Curry

Chicken Thigh Curry is a dish deeply rooted in the culinary traditions of South Asia, particularly India. Curries themselves have been a staple for centuries, with spices like turmeric, coriander, and cumin forming the backbone of these richly flavored sauces. The use of chicken thighs specifically stems from their ability to remain tender and juicy even during prolonged cooking, making them ideal for absorbing the intense flavors of curry powders and coconut milk. While the exact origin is difficult to trace, this type of curry became popular in home kitchens and street food markets alike, providing a hearty, flavorful meal that is both satisfying and aromatic.

Regional Variations

Different regions of India have adapted chicken curry to local tastes and available ingredients. In the northern states, such as Punjab, chicken curries often incorporate yogurt and cream for a richer, smoother texture. Southern India, by contrast, frequently uses coconut milk, curry leaves, and mustard seeds, producing a lighter yet deeply fragrant curry. This particular recipe with bell peppers and yellow curry powder reflects a fusion style, combining elements of both northern creaminess and southern coconut richness, creating a balanced dish suitable for a wide variety of palates.

How It Differs from Similar Dishes

While many chicken curries exist, Chicken Thigh Curry distinguishes itself by using bone-in thighs and a specific combination of yellow curry powder and coconut milk. Unlike chicken tikka masala, which is typically tomato-based and grilled before simmering, or butter chicken, which is sweeter and creamier, this dish emphasizes a natural sweetness from the coconut milk combined with the warm earthiness of the curry. The inclusion of bell peppers adds a subtle crunch and color, making the dish visually appealing as well as flavorful.

Typical Serving Occasions

Chicken Thigh Curry is often served as a main course for family dinners, festive gatherings, and casual weekday meals alike. It pairs perfectly with steamed basmati rice, naan, or roti, providing a complete and satisfying meal. In restaurants, this curry may appear on both Indian and international fusion menus, frequently accompanied by side dishes such as pickles, chutneys, or lightly sauted vegetables. Its versatility allows it to be enjoyed in both everyday and celebratory contexts.

Interesting Facts

• The use of chicken thighs over breasts in curries is favored because the darker meat retains moisture and absorbs spices better during simmering.
• Yellow curry powder, although inspired by Indian masalas, is a simplified spice blend that became popular in Western kitchens, offering a milder, approachable flavor.
• Coconut milk not only adds creaminess but also balances the heat of spices, making the dish suitable for both children and adults.
• In India, curries are often made in large quantities and served as part of a communal meal, emphasizing sharing and hospitality.
• This style of curry has gained international recognition, appearing in fusion cuisine from Southeast Asia to Europe and North America.

FAQ about Chicken Thigh Curry Recipe

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