Chicken Thigh Curry

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Howdy folks! 😊

Here’s an easy and absolutely delicious dish, for those days you can’t spend hours slaving away at the stove – Chicken Thigh curry. This recipe incorporates two things I really love – curry and chicken thighs! 😋 Many people feel curries need to take hours to make…but no. With a few shortcuts, you can have all the flavor and delicious taste in a ‘reasonable’ amount of time. 😉

For the Chicken thighs – they are my favorite chicken part actually – very meaty and versatile, and lend themselves to absorbing flavors well. 😊

If you want to try something differently delicious, and are ready to give this dish a go…here’s the recipe below. I promise you, you’ll be pleasantly surprised 👌🏾 :

Chicken Thigh Curry
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Chicken Thigh Curry

Recipe by LubayaCourse: MainDifficulty: Easy
Servings

6

servings
Prep time

15

minutes
Cooking time

55

minutes

Ingredients

  • 12 Chicken Thighs

  • 2 1/2 Tablespoons Curry Paste

  • 1 1/2 Tablespoons Tomato Paste

  • 1 Large Onion, chopped

  • 1 Tomato, chopped

  • 1 Large Green Pepper, chopped

  • 1 1/2 Teaspoons Turmeric Powder

  • 1 Teaspoon Paprika

  • 1 Teaspoon Salt

  • 1 Teaspoon Pepper

  • 2 Tablespoons Olive oil

  • 1 Teaspoon minced Garlic

  • 2 Green Chilies or 1 Teaspoon Chili powder (optional)

  • 1/4 cup water

Directions

  • Preheat your oven to 220 degrees Celsius. And then start on the chicken thighs by making sure the pieces are fresh, and clean. Season with half the salt and pepper, and set aside. 😊
  • Next, proceed to prepare the other vegetable ingredients for the sauce. Chop the onions, chili (if using) green pepper, tomatoes and mince the garlic. 😊
  • In a deep pan, heat the oil and sauté the onion and garlic first until they start to turn translucent, then add the green peppers, Chili and tomato. Allow this to cook for about 5 minutes until soft. 😊
  • After the 5 minutes, add the remaining ingredients (tomato paste, curry paste, salt and pepper and remaining spices) and mix together using a wooden spoon. ⛔️ I prefer the sauce to have some texture, so I don’t go all out mashing here. 😊 Otherwise, you can grate the tomatoes or blend them in advance, should this be your preference. Add the water and allow the sauce to cook for about 3-5 minutes.
  • Next, transfer the raw chicken pieces to the pan. This isn’t to cook them fully, but to warm them through and begin the cooking process before baking the chicken in the oven. 5 minutes only. 😊
  • Next, transfer the chicken to your baking dish. 😊
  • Scoop the sauce from the pan, and then cover the chicken thighs with it. Then cover the entire dish with aluminum foil.
  • Bake in the oven for 45 minutes at 220 degrees Celsius. 😊
  • Once done baking, carefully remove the foil and this is what the dish will look like. 😊 The chicken will be tender, and the taste and aroma filling the room are just delicious! 👌🏾
  • Transfer to your serving dish and serve warm with your choice of starch such as Coconut Rice, Potatoes, Chapati or Nshima
    and Veg.
    Enjoy! ✌🏾😋

After reading to the end...what do you think? :-)