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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    79 Reviews
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    Delicious. I used evaporated milk in replacement of cream, and the dish was superb. Threw in leftover rice for a double win.
    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.
    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.
    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!
    Actually, I used a half cup of Lite Coconut Milk
    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.
    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.
    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.
    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.
    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! :
    Tasty. Spicy. My husband says it's better than what you are served at Indian restaurants (and he's is very picky.
    I love this recipe. It's a super flavorful one-pot meal that's easy to make on a busy weeknight. My 11 year old requests it often. Once you've made it following the recipe, you can find tweaks. I don't really measure veggies, just use handfuls of carrots, broccoli and peas. I also use a little less cinnamon sometimes. It's very easy to adjust this recipe.
    I followed an earlier reviewer's suggestion and dredged the chicken in flour seasoned with salt and pepper. I didn't have any carrots or broccoli but I did chop up a couple of green peppers and added those. I also added a couple of tablespoons of flour while I was sautéing the onions. I would suggest cutting down on the oil and butter. I didn't have heavy cream but added in a couple of tablespoons of reduced fat sour cream. This ended up giving the sauce a bit more body. Very tasty and easily modified!
    I omitted the cayenne as I used Madras curry which is pretty hot itself. I didn't use broccoli as I served a spinach salad nor the cream but did add the peas and carrots. I also dredged the thighs with a light coating of flour mixed with the salt and pepper before frying. I found there was no need to thicken the sauce. I sauted the onions and carrots with a pinch of suger till they started to carmalize and added the broth and the remaining seasonings incorperating any brown bits that remained in the pan. Served with the rice cooked in broth with a pinch of saffron and mango chutney on the side I had hoped to have some left over for lunch the next day, but that was wishful thinking. My partner scarfed down four of the thighs. I fully recommend this as a quick and easy meal for those who appreciate curried dishes. The recipe says 4 servings, you would need 8 thighs then.
    We made this tonight and it was delicious! Used more curry powder, halved the cinnamon and cumin, and didn't use broccoli or peas. Only thing I will do different next time is to not cut the thighs before browning.
    Pretty good dish. I only used 2 tsp of curry and omitted the cayenne. The chicken was so flavorful and tender. I also omitted the broccoli and peas.
    To quote a foodnetwork star..."winner winner chicken dinner." I didn't have the broccoli, but this was a fabulous dish. Tasted before adding cream, and it was outstanding. If you prefer max heat with great flavor just omit the cream.
    Easy, quick, and oh so tasty! I made a few modifications, I didn't have cream so I left it out, I also left out the peas and broccoli ( just didn't make sense to me I added potatoes instead. Great recipe!!!
    I didn't have cream so I used canned coconut milk instead and it tasted great.
    Absolutely Delicious!! Overall an easy dish to make, lots of flavor. I think the heavy cream is an optional bonus. Didn't have heavy cream so used a couple tablespoons of sour cream, which was just fine.
    I really don't cook much and if I do it's heating up frozen food. So today I got adventurous and I'm so glad I did! This meal was SOOO GOOD. Instead of the broccoli on the chicken I had it as a side I baked it with just butter, pepper and salt and was great and then I had rice and beans on the side as well. I also baked the fresh carrots so it will have a nice crisp when I add it to the chicken. I am a college student so this will be an easy meal for me. Thanks food network!
    I was hoping to make more of a west indian/jamaican curried chicken. However, the addition of the cinnamon made this curry more of an indian curry flavor (in my opinion. Still, the dish was very tasty and I will try it again as well as without the curry. I added 1 tbsp of flour to the chicken broth to thicken it and did use the coconut milk as well. I also added cubed potatoes, julienned carrots and a few red and green peppers. My husband loved it. This one is a keeper.
    This was a very simple dish to make. I used legs not thighs. My 4, 6, and 7 year old children ate ever bit of it. An awesome dish. That tastes great.
    This recipe was amazing! Everyone raved and we agreed this was some of the best curry we've had. However, I did add potatoes and used coconut milk in place of the heavy cream. Fantastic recipe!
    This is really delicious. I did add more carrots, since I love my veggies. Will make again.
    This was a good base recipe! I did the following changes to suit my Asian palate: replaced the heavy cream with same amount of coconut milk, added a little more curry powder and cumin and since I'm not used to broccoli in curry (I believe they're better in a stir fry, but that's me I used potatoes which I cut into big cubes instead (the carrots I cut the same way. The cinnamon was a great touch!
    I made this for myself and the kids while my wife was out of town. I always like to try something new and this was wonderful. I didn't add the carrots or peas because it's not my kids favorite, but I did do like someone suggested earlier and added cilantro and it was great. Can't wait to try it again.
    I have made this dish several times, with and without cream. It doesn't even matter... this dish is amazing! The flavors are absolutely perfect! A little extra curry for my husband and all we can do is say mmmm, mmmm, mmmm!!!!
    i made mostly as written except for a few minor changes; i didn't have carrots and like another reviewer, thought cauliflower would work better than broccoli. I used 4 skinless thighs and 2 legs with skin since i had both and wanted to reduce fat content a bit. for my plate, i finished it off with lime juice and fresh cilantro to brighten the flavors. my husband isn't crazy for cilantro and liked it without the brightening elements. Because others said sauce was too thin, i mixed in some cornstarch (i can't consume flour, gluten insensitive) and simmered uncovered to thicken. the result was very delicious and much more simple than other curry dishes. thank-you cathy lowe and food network for another great recipe!
    I loved the recipe just the way it is. I have made this several times. I use skinless chicken thighs and add mushrooms. Other than that I love it. My kids also enjoyed it
    Here's how I modified the recipe: I seasoned the chicken not only with S&P but also with curry powder. I used boneless skinless thighs, so I didn't brown them for long before I took them out. I used baby carrots that I quartered lenghwise. Once the onions & carrots were almost cooked, I added the spices, and about 30 seconds later added maybe 2 tbl of flour. Then I added about 1 part coconut milk (the one in a carton in the milk section at the store and 1 part water to make up the 1.5 cups. I didn't measure. I added the chicken back to the pan and layered in cauliflour instead of broccoli. After that was mostly cooked, I added the peas. I cooked my brown basmati rice in chicken stock. All in all, it turned out tasty! I just didn't like the idea of using broccoli - I thought this dish really lent itself to cauliflour. And I didn't want to use heavy cream (nor do I have it in my house!
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