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Curried Chicken Thighs Recipe

Curried Chicken Thighs

Recipe Courtesy of Cathy Lowe

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (67)

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Average Rating:

Total Reviews: 67

Showing 21-30 of 67

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  • on January 25, 2010

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    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!

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  • on January 13, 2010

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    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.

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  • on December 20, 2009

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    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!

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  • on December 13, 2009

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    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

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  • on December 01, 2009

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    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...

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  • on November 04, 2009

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    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!

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  • on September 11, 2009

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    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.

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  • on August 01, 2009

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    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.

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  • on July 10, 2009

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    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.

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  • on July 01, 2009

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    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.

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