Curry Chicken Thighs

by liliana
Curry Chicken Thighs

Making a great curry chicken thighs is all about getting the perfect balance of spices. In this dish, I use a blend of cumin, turmeric, garam masala, and chili powder to create a flavorful and fragrant curry.

The key to making this dish irresistible is to let the chicken thighs cook slowly in the spice-infused sauce until they are fall-off-the-bone tender. Serve over steamed rice or with naan bread for a complete meal. Let’s get cooking with my recipe right now!

Things We Need To Know About Curry Chicken Thighs

Curry is a blend of spices, typically including cumin, turmeric, coriander, and chili powder. The word “curry” actually comes from the Tamil word “Kari,” which means “sauce.”

Curry chicken thighs is a type of curry dish that is very popular in many Asian cultures. The dish typically consists of chicken thighs that are cooked in a curry sauce. There are many different types of curry sauces, but the most common one is made with coconut milk and various spices.

Curry chicken thighs can be served over rice or noodles, and it is often garnished with chopped scallions or cilantro. The dish is usually fairly spicy, but the level of spice can vary depending on the recipe. Curry chicken thighs are a relatively easy dish to make, and they can be a great way to add some flavor to your weeknight dinner routine.

Why Are You Going To Love This Curry Chicken Thighs?

This chicken curry is packed with flavor, yet it’s not too spicy. The chicken thighs cook slowly in the sauce, resulting in fall-off-the-bone tenderness. And, it’s so easy to make! Simply sauté the spices, add the chicken and sauce ingredients, and let everything simmer until the chicken is cooked through.

The ingredients for this dish are pretty straightforward. For the chicken, you’ll need bone-in, skin-on chicken thighs. I like to use bone-in chicken thighs because they have more flavor and they stay moist during cooking. However, you could also use boneless, skinless chicken thighs if you prefer.

As for the sauce, you’ll need coconut milk, chicken broth, and tomato paste. The spices you’ll need are cumin, turmeric, garam masala, chili powder, and salt. And, for garnish, you’ll need chopped scallions and cilantro.

More Easy Chicken Thighs Recipes

Curry Chicken Thighs: Step By Step Cooking Guide

Making curry chicken thighs is actually quite simple. First, brown the chicken in a bit of oil to get a nice sear on the outside. This helps to lock in the juices and adds flavor.

Next, add your spices to the pan and cook until fragrant. Then, add a can of coconut milk and let everything simmer until the chicken is cooked through.

Curry Chicken Thighs

Curry Chicken Thigh Recipe

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 413 calories 33 grams fat
Rating: 5.0/5
( 1 voted )


  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken thighs
  • 1 teaspoon cumin
  • 1 teaspoon turmeric
  • 1 teaspoon garam masala
  • 1/2 teaspoon chili powder
  • 1 can (14 ounces) of coconut milk
  • steamed rice or naan bread, for serving
  • 1 skillet (or cast iron pan)
  • 1 kitchen knife
  • 1 cutting board
  • 1 spoon


  • In a large skillet over medium heat, heat olive oil.
  • Add chicken thighs and cook until browned on both sides, about 3 minutes per side.
  • Add cumin, turmeric, garam masala, and chili powder to the pan and cook until fragrant, about 1 minute.
  • Pour in coconut milk and bring to a simmer.
  • Cook until chicken is cooked through, about 5 minutes.
  • Serve over steamed rice or with naan bread.


  • Curry paste can be substituted for the individual spices, if desired.
  • If you don't have any fresh cilantro on hand, you could use chopped green onions as a garnish.

Nutrition Facts

  • Calories: 413
  • Fat: 33 g
  • Saturated Fat: 20 g
  • Cholesterol: 143 mg
  • Sodium: 516 mg
  • Potassium: 584 mg
  • Carbohydrates: 7 g
  • Fiber: 2 g
  • Sugar: 3 g
  • Protein: 28 g
  • Vitamin A: 15.4 IU
  • Vitamin C: 1.8 mg
  • Calcium: 36.6 mg
  • Iron: 3.1 mg

>> You may also be interested in this similar curry chicken thighs recipe but with other parts of the chicken:

Tips From Liliana Kitchen

  • In case you want to make this dish ahead of time, simply prepare the sauce and chicken through step 3. Then, let everything cool and store in the fridge until you’re ready to eat. When you’re ready to serve, simply reheat the sauce and chicken until warmed through.
  • Assuming you want a bit more heat in this dish, feel free to add more chili powder. You could also use boneless, skinless chicken breasts instead of chicken thighs. They will cook more quickly, so just be sure not to overcook them


  • If you want to make this dish vegetarian, simply omit the chicken and double the amount of vegetables. You could also use tofu in place of chicken.
  • For a gluten-free version of this dish, be sure to use gluten-free tamari in place of soy sauce. You could also use quinoa or rice in place of noodles.
  • This dish can easily be made in a slow cooker. Simply brown the chicken and spices as directed, then add everything to the slow cooker. Cook on low for 4-6 hours, or until chicken is cooked through.
  • Add some veggies to this dish to bulk it up. Some good options include peas, carrots, and potatoes.
  • Make it a one-pot meal by serving it over steamed rice or quinoa. Simply prepare the rice or quinoa as directed on the package, then add it to the pan when you add the coconut milk.
Curry Chicken Thighs

Curry Chicken Thighs (By iStockphoto)

What To Serve With Curry Chicken Thighs?

There are a few different ways you can enjoy this dish. I like to serve it over steamed rice or with some naan bread on the side. You could also serve it with a green salad or roasted vegetables.

If you’re looking for a bit of a lighter meal, you could also enjoy this curry chicken thigh dish with some steamed broccoli or cauliflower.


This dish will keep in the fridge for 3-4 days. I recommend storing it in a glass container with a lid.

You can also freeze this dish for up to 3 months. I recommend freezing it in individual portions so you can thaw and reheat it as needed.

When reheating, simply add the frozen curry chicken to a skillet over medium heat. Cook until heated through, about 5 minutes. You may need to add a splash of water or coconut milk if the sauce has become too thick.

Curry Chicken Thighs

Curry Chicken Thighs (By iStockphoto)

FAQs About Curry Chicken Thighs

Is chicken breast or thigh better for curry?

It really depends on your preferences. I personally think that chicken thigh meat is more flavorful and juicy, but chicken breast would work fine in this dish as well. Just be sure not to overcook it!

How do you cut chicken thighs for curry?

Simply remove the skin and any visible fat from the chicken thighs. then, cut them into bite-sized pieces.

How does Gordon Ramsay make chicken curry?

Here is Gordon Ramsay’s recipe for chicken curry:

  • 1 tablespoon vegetable oil
  • 2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 tablespoon grated ginger
  • 2 tablespoons tomato paste
  • 2 tablespoons garam masala
  • 1 tablespoon ground coriander
  • 1 tablespoon ground cumin
  • 1 teaspoon turmeric
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon cayenne pepper
  • 1 (14.5 ounces) can of diced tomatoes, undrained
  • 1 (13.66 ounces) can of coconut milk
  • 1/4 cup chopped fresh cilantro leaves

What to add to curry to make it flavorful?

There are a few different things you can add to curry to make it more flavorful. Some good options include fresh ginger, garlic, and cilantro. You could also add more spices, such as garam masala, cumin, and turmeric. Finally, you could add a bit of acidity with some lemon juice or vinegar.

How Long Do Curry Chicken Thighs Last?

Curry chicken thighs will last in the fridge for up to 3 days. Be sure to store them in an airtight container to keep them fresh.

Can I Freeze Curry Chicken Thighs?

Yes, you can freeze curry chicken thighs! Simply place them in a freezer-safe container and store them for up to 3 months. When you’re ready to enjoy, thaw in the fridge overnight and reheat on the stovetop.


Curry chicken thighs is a flavorful and easy dish to make. It’s perfect for weeknight dinners or meal prep and can be made in the instant pot or slow cooker. Serve over steamed rice or quinoa with some naan bread on the side will surely make your taste burst!

Liliana Kitchen hopes that you will love this recipe and done your own flavorful version of it! Be sure to follow us to know more about upcoming topics that we going to publish in the future!

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