Curried Chicken Thighs

4 servings
  • 2 tablespoons vegetable oil
  • 1 tablespoon butter
  • 6 chicken thighs
  • Salt and pepper
  • 1 cup chopped onion
  • 3 teaspoons curry
  • 1/2 teaspoon cayenne
  • 1 teaspoon cinnamon
  • 1 teaspoon cumin
  • 2 carrots, peeled and sliced on diagonal
  • 1 1/2 cups low sodium chicken stock
  • 1 cup broccoli florets
  • 1/4 cup heavy cream
  • 3/4 cup frozen peas

Heat oil in large skillet and stir in butter to melt. Season chicken thighs with salt and pepper. Cook thighs skin side down until golden brown. Flip chicken and continue to cook until golden brown. Remove chicken to a plate. Stir in onions and cook until tender. Stir in curry, cayenne, cinnamon and cumin and cook until aromas are released. Stir in carrots and toss to coat. Add chicken stock and bring to a simmer. Place chicken thighs back into skillet and stir in broccoli. Cover and simmer for 15 minutes to cook chicken. Stir in cream and peas. Season to taste. Serve with basmati rice.

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4.6 80
Total hit with the whole family! Toddlers loved it! Husband loved it! I served it over curried split red lentils and it was delicious! item not reviewed by moderator and published
Delicious. I used evaporated milk in replacement of cream, and the dish was superb. Threw in leftover rice for a double win. item not reviewed by moderator and published
This recipe overall was pretty good. I used boneless skinless thighs and dredged them in seasoned flour, like some of the other reviews suggested. I used baby carrots and evaporated milk instead of heavy cream. I also used madras curry and omitted the cayenne pepper and broccoli. The next time I make it I will probably give more time for the carrots to cook or make them smaller. I would also season the chicken a little more. I'm sometimes heavy handed with the salt so I tried to use less on purpose. My husband really enjoyed this dish, so this one's a keeper. item not reviewed by moderator and published
I followed the recipe except for omitting the peas and using half and half instead of heavy cream. The sauce was yummy but very thin and spicy, will half the cayenne pepper next time and maybe use less chicken broth and/or coconut milk. item not reviewed by moderator and published
I use the web to find recipes all of the time and this is my first review of one. As many mentioned, this is a GREAT starter recipe for a delicious meal. ( I am enjoying it at this writing). I found boneless skinless chicken thighs at our local Roots market. I too dipped them in salt & pepper flour before I seared them in the veggie oil and pat of butter. I micro steamed small potatoes and added these to the carrots, broccoli and onions and used 2 cups of chicken broth. I also used half of the cinnamon and cayenne. Instead of the heavy cream, I added a 1/3 cup of lite coconut milk, and another tbsp of flour to thicken. All I can say is DELISH!! My family loves it and wants it again next week! item not reviewed by moderator and published
I have been looking for a curry recipe for years, decided to try this and my family LOVED it!!!! had just enough kick, and the seasoning was perfect. thank you Ina . I will definitely keep this in my recipe book. item not reviewed by moderator and published
This is a great base recipe to build off of. I avoid canola oil bc of the negative health news that has come out on it, so I used coconut oil instead. Instead of the heavy cream, I used half of a can of coconut milk. I didn't have broccoli but had some potatoes on hand, so I upped the carrots and peas and threw in the diced potatoes. It made a delicious dinner and the house smelled terrific. item not reviewed by moderator and published
Easy, tasty, spicy. Followed recipe except went with skinless thighs and half & half instead of heavy cream. Didn't have broccoli so I omitted it. item not reviewed by moderator and published
Loved the flavor. Dredged chicken in seasoned flour added 1Tbls flour after onions. Only thing I will do different next time is add carrots and broccoli much later. They were cooked way too much. item not reviewed by moderator and published
Easy to make, tastes good, nice one-dish meal. I dredged the thighs in a bit of flour that included the salt/pepper. Left out the cayenne as I was using madras curry, a bit stronger and spicier than grocery-store curry. The sauce was on the thinner side, but it's fine that way. Easy enough to fix. Added more carrots and broccoli for more balance of protein and veggies. I didn't add more salt other than in the flour, but will next time as mine turned out a little bland. Didn't taste bland when cooking, but I think I added more broth and diluted the seasoning too much. Definitely on the "repeat" list! : item not reviewed by moderator and published
Actually, I used a half cup of Lite Coconut Milk item not reviewed by moderator and published

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Recipe courtesy of Claire Robinson