Curried Chicken Thighs

Yield:
4 servings
Level:
Easy
Ingredients
  • 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
Directions

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 82
I made this recipe many times .I had a printed copy but somehow it got lost. You would think I would know it by heart but the measurements I wasn't sure of. I am glad that I found this I am making it today with a few tweaks. Thanks Food network ! item not reviewed by moderator and published
Excellent! I used a little extra cayenne because I like it spicy... Also added turmeric because it's good for you... but other than that I followed the recipe exactly and it was phenomenal! item not reviewed by moderator and published
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
Tasty. Spicy. My husband says it's better than what you are served at Indian restaurants (and he's is very picky. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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!!! item not reviewed by moderator and published
I didn't have cream so I used canned coconut milk instead and it tasted great. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
This is really delicious. I did add more carrots, since I love my veggies. Will make again. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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!!!! item not reviewed by moderator and published
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! item not reviewed by moderator and published
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 item not reviewed by moderator and published
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! item not reviewed by moderator and published
Wish I had read more detailed reviews before hand. I thought it was a keeper but needed some thickening. The next time iwould use coconut milk & alittle more curry. But lucky for me had everything in the house & it was a great 1 skillet meal. item not reviewed by moderator and published
I made this recipe last night just as it was. The seasoning was right on for most but I would have liked it a little spicier. I'm from Texas, we like things hot : ) Next time I make this dish I will change it up a little. Take skin off chicken, use half and half instead of full fat cream and add more veggies. The brocolli needs to go in a little later than recipe calls for, they got too mushy for my taste.Overall the dish was excellent but the broth was a little too thin and fatty. I added a couple of tablespoons of flour to thicken it up a little. I read someone elses review that used potatoes and coconut milk... both sound like good ideas now that I have made this recipe. I will definately make it again : ) item not reviewed by moderator and published
This was my first attempt at making anything with curry and it certainly won't be my last. This was such an easy and delicious recipe! There were so many levels of flavor and the basmati rice i made just drank up that juice and made for a wonderful meal! I am making this again tonight for the 2nd time and will continue to have it in rotation! item not reviewed by moderator and published
This is one of my favorite curry recipes. It's easy to make and you can play with it to make it your own. I add a little extra flour to the mix to thicken the sauce, plus I add a little chicken bouillion to boot. If the sauce is too thick, I use chicken broth or stock to thin it. The flavors are wonderful and the smell is fantastic. I cut back slightly on the cayenne as I prefer it that way but my husband would rather have the full heat. I use half and half instead of cream and serve over rice. Give this recipe a try. It's definately a keeper and good enough to serve to company. item not reviewed by moderator and published
This was so easy and delicious! I am a curry lover, and this is one of the best and easiest recipes I've come across. I added extra curry powder and potatoes, so the sauce thickened nicely. I also added four cloves of chopped garlic for added richness. This will definitely be in our regular repertoire! item not reviewed by moderator and published
I thought this was a great recipe, I used skinless thigh and added flour to thicken the sauce. the fam luved it. I will make it again item not reviewed by moderator and published
I read through the reviews before making this recipe... and took some tips here and there, made some adjustments... and let me just say this recipe was DELICIOUS! I added a teaspoon of fresh diced garlic to the onions. I used baby carrots Didn't use heavy cream. I used coconut milk. Reduced the amount of curry to 2 tsps- since I didn't want the curry to overpower the dish. If you follow the recipe, you will get a useless oily watery sauce... concoction! So right before you put the chicken back into the skillet, add 1/2-3/4 can of coconut milk to the chicken stock along with a dash of salt and 1 tbsp. of all-purpose flour. Stir the flour into the mixture, add the chicken thighs (don't let the skillet overflow) and bring the mixture to a boil. Reduce heat and simmer for 15-20 minutes. The mixture will thicken as it simmers. Add the peas and broccoli when there is about 10 minutes left. I also added 2 large (chopped up & cooked) russet potatoes when everything was done. Anywho...you end up with a nice sauce, tender chicken, potatoes and vegetables! Now not until these adjustments is this a recipe to brag about!! Enjoy :D (I know I did...) item not reviewed by moderator and published
I'm not a big fan of curry, but I will be making this many times in the future. I would recommend using more vegetables. And, if you don't like spicy hot, cut the cayenne by half. In this recipe, I liked how the heat would sneak up on you. Another wonderful recipe on this site! item not reviewed by moderator and published
Two problems: The sauce was thin, as has been mentioned here. My other problem was that there are no directions on what temperature I need to be cooking this. I started off on medium, turned it down a little when I felt I needed to. Everything turned out pretty well and the chicken actually didn't take the full 15 minutes to cook (I checked with a thermometer), so the broccoli was nicely cooked as well, but I would have appreciated more precise directions. In any case, it did have a very nice taste. Next time I will try to thicken it a bit, and probably add a little more kick to the spice. I didn't have cinnamon so I used nutmeg, and that turned out fine. item not reviewed by moderator and published
My family liked this recipe. My only complaint is that the sauce is a bit thin for my liking. Next time I will try some yogurt or something to thicken it more. I also used boneless, skinless thighs, and they worked well. Not a bad recipe for a change from the usual. item not reviewed by moderator and published
Great recipe Husband loved it. Will add to chicken rotation. Spices smelled wondeful but not overpowering in taste. Added extra veges broccoli carrots cauliflower even used frozen. Leftovers great for lunch. item not reviewed by moderator and published
This curry smells great and taste equally as great. The flavours are perfect for adults. I did use skinless, boneless thighs. You may want to cut back, as other reviewers have said, on the cayenne for kids. I added a little potato with the carrots and simmered a little longer. I took advice from other reviewers and used half cream, half coconut milk. I also put the broccoli in with only 7 minutes to cook as in other reviews and it was perfect. Definitely will stay on the regular rotation in this house. item not reviewed by moderator and published
My family really loves this recipe. The frangrances are incredible. The recipe is adjustable and you can add things or take things away depending on your tastes. My family actually requests this often. item not reviewed by moderator and published
this has been moved to the top of my curry list. I used nonfat yougurt instead of cream. I used cauliflower instead of broccoli. Very nice item not reviewed by moderator and published
I've tried more than a few curry recipes and have only kept a few because I'm so picky and used to takeout. this is one of my favorites because it's so versatile. first time I made it (almost) as written (i had to use 1/2 the cayenne because of my 3 1/2 yr old, but added more to my dish later) and it was awesome. i probably make this, or at least use the spice mixture, every week and my family loves it. item not reviewed by moderator and published
This recipe for curried chicken thighs, which I found totally at random on the website, is one of our favorites. It has been in heavy rotation on our table for several months now. Just felt compelled to drop by and give it props... item not reviewed by moderator and published
I was in the mood for something 'curried' for dinner and decided to search FoodNetwork.com. This was the first recipe I looked at, had all the ingredients so I decided to make it. I'm so happy I did. It was fantastic! As I'm very fond of curry and coconut milk, and seeing there wasn't much 'sauce', I added a can of coconut milk to the basic recipe and stretched it out a little. This recipe, depending on your taste, can handle 'add a little more of this and a little less of that' pr leave it just the way it is. It's devine! item not reviewed by moderator and published
I was at a loss for dinner and came across this recipe. My husband and I absolutely loved it. Definitely worth a try! item not reviewed by moderator and published
Thin useless broth item not reviewed by moderator and published
This was very good. I used whole milk yogurt that we had in the house because of my 19 month old instead of cream and it was still good. item not reviewed by moderator and published
This curry reminds me of the flavor of the S&B brand curry powder. I substituted carrots, potatoes, and quartered the onions. item not reviewed by moderator and published
I love curry entrees and this one was very good. My husband and son both enjoyed it as well. item not reviewed by moderator and published
I really like this recipe. The chicken is even better as leftover. I make this for lunches at work and eat it over rice. It is excellent. item not reviewed by moderator and published
this meal was very good item not reviewed by moderator and published
well I thought that this recipe was great tasting seeing that it was my first time trying curry anything, my husband loved it also he said "when I came in the building I smelled it" and that he could only hope it was coming from our apt. on the third floor well second from the lobby floor. I would just like to say thank you guys so much I am loving this new cooking thing. Thanks item not reviewed by moderator and published
It was my first time making curry anything. I followed the recipe exactly and my family praised my efforts. It was easy. item not reviewed by moderator and published
I've used this recipe countless times and it is so great and simple. The taste is great and even better that the recipe is so easy. I recommend it for any occasion. item not reviewed by moderator and published
Loved it! Easy and delicious. I subbed fat free sour cream for cream and used less oil. Ate with brown rice, leftovers are even better. item not reviewed by moderator and published
Wonderful dish and easy to make. Tasted great and was perfectly spicy!! item not reviewed by moderator and published
I didn't like this, it may have been due to the quality of my spices though. item not reviewed by moderator and published
It was very good so easy to make and make us feel better in the means form being sick this is like my new chiken noodle soup item not reviewed by moderator and published
The combination of flavors is great, I love this dish ! item not reviewed by moderator and published
I liked it. It was easy to make, but I found that I needed to add extra salt for flavor. The broc came out a little mushy, but that was my fault. I really thought it was a great dish. item not reviewed by moderator and published
This is the best Thai curry I ever found. If you want a lighter taste, use white chicken meat and less curry powder. If you like stronger deep flavors (like I do), use the dark meat, add bamboo shoots, some chopped red chili, add coriander powder and thai squash (no broc). item not reviewed by moderator and published
I found the amount of curry powder to be about twice as much as needed. This is not a recipe my family asked me to keep. item not reviewed by moderator and published
Wonderful meal and leftovers are just as good. I like my broccoli a little more crisp, so I think I will add that ingredient a little later next time. item not reviewed by moderator and published
I used skinless, boneless thighs, and frozen mixed veggies, mostly cauliflower, broccoli, and carrots. It was great! Fast, easy, and spicy! This recipe will definitely make the list. item not reviewed by moderator and published
My tastebuds went wild over this! A big hit with the family! item not reviewed by moderator and published
made this recepie it came out very good .. the second time i tried it i did not have cream but did have a can of coconut milk and Wow! it came out soooo delicious ...you must try it and add a llil mote cayenne it is great! item not reviewed by moderator and published
I had to make a few alterations based on what I had on hand and it was still delicious. I used a combo of chicken thighs and breasts and I realized at the last minute that I didn't have any regular onion so I used some chopped green onions and shallots. I also used frozen broccoli and served it over jasmine rice. I must say, my other curry recipe, which is really authentic, takes all day to make but this was just as good and quick too! I will be making this often. item not reviewed by moderator and published
This dish was awesome and easy. I did cut back 1/2 on the cayenne but next time will "Kick it Up" a bit more. My one small change would be to add the broccoli later and/or use brocooli stalks as I found it to be overcooked. I rarely cook something twice, I like to experiment, but this will be a rare standard in my dinners. item not reviewed by moderator and published
loved this recipe. i used pheasant thighs instead since we hunt pheasant here in north dakota and we are always looking for new ways to cook pheasant. the recipe was great but i would cut back on the ceyanne by about 1/2 as it was very hot but not unpleasant. we just thought it would be more pleasant to enjoy if it wasn't quite so hot. we paired the meal with a reisling and that was perfect. will make again next fall. item not reviewed by moderator and published
I had to simmer the thighs longer than suggested but overall this is easy, interesting and filling. Leftovers were good the next day after the spices had time to absorb. My mouth was on fire the first night! Delicious and satisfying nonetheless. item not reviewed by moderator and published
This was SO easy, SO quick, and SO good! You can easily throw in extra veggies to make it a true one pot meal. 1/4 cup of cream is not a lot to be worried about cutting the calories but I'm sure a fat-free 1/2 and 1/2 would work just fine. Highly recommend this one. It looks like a lot of ingredients but you pretty much just dump them all in - doesn't take a lot of prep work. item not reviewed by moderator and published
This was yummy! Of course, I'm a big fan of spicy food. If you're not, you should take the seasonings down a bit. I used a lower fat/cal substitution for the cream and added greem pepper, since I had it in the fridge. I used 3 thighs (for 2 people) and adjusted the recipe. I thought I'd have some leftover, but hubby ate it all! item not reviewed by moderator and published
A very flavorful dish. If you plan to serve it to young children, you should probably cut the spices in half as they may find it too hot. Our dinner guests always want the recipe and luckily we can email it to them from the website. item not reviewed by moderator and published
Instead of using thighs, I used it with skinless boneless chicken breast. It is sooo wonderful and very tasty! It also goes great with tofu for vegetarians! item not reviewed by moderator and published
Easy to make, very tastesful item not reviewed by moderator and published
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Actually, I used a half cup of Lite Coconut Milk item not reviewed by moderator and published

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