Quick and Easy Chicken Thigh Curry Recipe
This Quick and Easy Chicken Thigh Curry is a flavorful and comforting dish featuring tender chicken thighs cooked in a rich, aromatic sauce made from coconut milk, tomatoes, and a blend of spices. With minimal hands-on time and a straightforward process involving stovetop browning followed by oven baking, this recipe delivers a delicious curry perfect for a satisfying weeknight meal. Garnished with fresh coriander and served over basmati rice, it offers a balanced and aromatic experience that’s easy to prepare and sure to please.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Indian-inspired
Ingredients
Scale
Chicken and Marinade
- 1 kg chicken thighs (skin-on, bone-in; boneless, skinless thighs can also be used)
Sauce and Aromatics
- 30 ml vegetable oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 thumb-size piece ginger, minced
- 400 g tin chopped tomatoes
- 400 ml tin coconut milk
- 2 tablespoons curry powder
- ½ teaspoon chili powder (adjust to taste)
- 1 tablespoon honey
- Juice of 1 lime
- ½ bunch fresh coriander, chopped
- Salt and pepper, to taste
Instructions
- Preheat the oven: Preheat your oven to 190ºC (375ºF) to prepare for finishing the curry dish in the oven.
- Cook the chicken: Heat the vegetable oil in an ovenproof dish, such as a cast iron skillet, over medium heat. Season the chicken thighs generously with salt and pepper. When the oil is hot and shimmering, place the chicken skin-side down into the pan and cook for 5-8 minutes until the skin becomes crispy and golden brown. Remove the chicken and set aside temporarily.
- Fry aromatics: Carefully drain excess oil from the pan, leaving about 1 tablespoon for sautéing. Add the chopped onion, minced garlic, and minced ginger to the pan. Cook for about 5 minutes until the onions soften, turn translucent, and develop a slight golden color, releasing their aroma.
- Make the sauce: Pour in the chopped tomatoes and coconut milk, whisking them together to combine smoothly. Season the mixture with salt and pepper to your taste. Stir in the curry powder, chili powder, honey, and lime juice. Bring the sauce to a gentle simmer, allowing the flavors to meld.
- Combine and bake: Return the browned chicken thighs to the pan, nestling them into the sauce. Transfer the entire ovenproof dish to the preheated oven and bake for 20 minutes. The chicken will finish cooking, and the sauce will bubble and thicken, intensifying the flavors.
- Serve: After baking, remove the dish from the oven. Serve the chicken curry over warm basmati rice and sprinkle with the freshly chopped coriander for brightness and color.
Notes
- You can use either bone-in, skin-on chicken thighs for more flavor or boneless, skinless thighs for a quicker cooking time.
- The canned chopped tomatoes and coconut milk form the base of the sauce—choose good quality brands for the best flavor.
- Adjust the chili powder quantity to your preferred spice level.
- This dish pairs wonderfully with steamed basmati rice to soak up the flavorful curry sauce.
- For a richer curry, use full-fat coconut milk; for a lighter option, use reduced-fat coconut milk.
Keywords: chicken thigh curry, easy curry recipe, coconut milk curry, baked chicken curry, Indian-style chicken, quick curry dinner