Indian Curry Chicken
Chicken thighs are juicy, flavorful, and braise beautifully. It can be difficult to debone thighs well, so try to purchase them already deboned to save time and effort.
Makes
Serving size
Ingredients
3 tablespoons olive oil, divided
6 boneless, skinless chicken thighs
1 small sweet onion
2 teaspoons minced garlic
1 teaspoon grated fresh ginger
1 tablespoon curry powder
¾ cup water
¼ cup coconut milk
2 tablespoons fresh cilantro, chopped
Instructions
- In a large skillet over a medium-high heat, heat 2 tablespoons of the oil.
- Add the chicken and cook for about 10 minutes or until the thighs are browned all over.
- With tongs, remove the chicken to a plate and set aside.
- Add the remaining 1 tablespoon of oil to the skillet and sauté the onion, garlic and ginger for about 3 minutes or until they are softened.
- Stir in the curry powder, water, and coconut milk.
- Return the chicken to the skillet and bring the liquid to a boil.
- Reduce the heat to low, cover the skillet, and simmer for about 25 minutes or until the chicken is tender and the sauce is thick.
- Serve topped with cilantro.
Cooking Tip
If you do debone them yourself, save the thigh bones in the fridge or freezer to make a homemade chicken stock at a later time.
Learn how to mix your own curry powder with the ‘Hot Curry Powder‘ recipe .
Your support goes further with AKF
Your donation allows AKF to support people wherever they are in their fight against kidney disease – from prevention through transplant. For more than 50 years, we have fought on all fronts for millions of people impacted by kidney disease.
Donate today to support our work
