Creamy Chicken Thigh Curry

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Coming up with satisfying weeknight dinners can feel like a real challenge when you’re juggling work, family, and everything else life throws your way. Let’s be honest – takeout is tempting when you’re tired and hungry, especially if you’re craving those warm, comforting flavors of your favorite Indian restaurant.

That’s why this chicken thigh curry has become such a lifesaver in my kitchen. It’s rich and comforting, surprisingly easy to pull together, and uses ingredients you probably already have in your pantry. Plus, it’s one of those flexible recipes that forgives substitutions, making it perfect for those nights when you can’t make it to the grocery store.

What Kind of Chicken Thighs Should I Use?

For this curry recipe, boneless, skinless chicken thighs are your best bet since they stay tender and juicy throughout the cooking process. While you could use bone-in thighs, they’ll take longer to cook and are a bit trickier to eat in a curry. Fresh chicken thighs from the meat counter are ideal, but if you’re using frozen ones, just make sure they’re completely thawed and patted dry before cooking. Dark meat from the thigh has more flavor than breast meat and won’t dry out during the longer cooking time needed for developing those deep curry flavors – that’s why it’s perfect for this dish.

Options for Substitutions

This curry recipe is pretty forgiving and allows for several ingredient swaps if needed:

• Chicken thighs: While chicken thighs give the best flavor and stay juicy, you can use chicken breast instead. Just reduce the cooking time by about 5-7 minutes to prevent the meat from getting dry.
• Fresh ginger and garlic: In a pinch, you can use ginger paste (2 tablespoons) and garlic paste (2 tablespoons) instead of fresh. If using powder, use 2 teaspoons ginger powder and 2 teaspoons garlic powder.
• Cumin and fennel seeds: If you only have ground spices, use 1½ teaspoons ground cumin and ¾ teaspoon ground fennel. Add them with the other ground spices rather than at the start.
• Canned tomatoes: Fresh tomatoes work too – use 4-5 medium tomatoes, diced. You can also use passata or tomato puree mixed with a bit of water.
• Fresh coriander: If you’re not a fan of coriander or can’t find it, use fresh parsley or just skip it. The curry will still taste great!
• Chicken broth: Vegetable broth works just fine, or you can use water with a chicken bouillon cube. In a real pinch, plain hot water will do.

Watch Out for These Mistakes While Cooking

The biggest mistake when making curry is rushing the onion-cooking process – properly caramelized onions are the foundation of a rich curry, so give them at least 15-20 minutes to turn golden brown over medium heat. Another common error is adding all the spices at once; instead, start with whole spices (cumin, fennel, cinnamon) in hot oil until fragrant, then add ground spices later to prevent them from burning and turning bitter. The chicken thighs need proper spacing in the pan – overcrowding will cause them to steam rather than brown, so cook them in batches if necessary for that beautiful caramelization. For the best flavor development, resist the urge to speed up the simmering process – let the curry bubble gently for at least 30-40 minutes, allowing the sauce to thicken naturally and the chicken to become tender.

What to Serve With Chicken Curry?

Rice is the natural best friend to this chicken curry – I usually go with fluffy basmati rice to soak up all that amazing sauce. If you want to round out your meal, warm naan bread or homemade chapati are perfect for scooping up every last bit of the curry. A simple cucumber raita (yogurt sauce) on the side helps cool things down and adds a nice contrast to the warm spices. For a complete Indian-inspired spread, you might want to add some sautéed vegetables like cauliflower or spinach on the side – they’re great for mixing into the curry sauce too!

Storage Instructions

Keep Fresh: This curry tastes even better the next day when all those spices have had time to mingle! Pop it in an airtight container and keep it in the fridge for up to 3 days. The flavors will continue to develop, making each serving more delicious than the last.

Freeze: Got leftovers? This chicken curry freezes really well. Let it cool completely, then transfer to a freezer-safe container or bag and it’ll keep for up to 3 months. I like to freeze it in individual portions – it makes for such an easy dinner on busy weeknights!

Reheat: To warm up your curry, simply heat it in a pan over medium-low heat, stirring occasionally until it’s hot throughout. If it seems a bit thick, add a splash of water or chicken broth. You can also use the microwave – just remember to stir halfway through for even heating.

Preparation Time	15-25 minutes
Cooking Time	40-50 minutes
Total Time	55-75 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1400-1600
• Protein: 130-140 g
• Fat: 85-95 g
• Carbohydrates: 40-50 g

Ingredients

• 1 sizable onion
• 6 garlic cloves, coarsely chopped
• 50 grams ginger, coarsely chopped
• 4 tablespoons cooking oil
• 2 teaspoons cumin seeds
• 1 teaspoon fennel seeds
• 5 cm piece of cinnamon stick
• 1 teaspoon chili flakes
• 1 teaspoon garam masala
• 1 teaspoon turmeric powder
• 1 teaspoon fine sugar
• 400 grams canned diced tomatoes
• 8 skinless, boneless chicken thighs (approximately 800 grams)
• 250 ml hot chicken broth
• 2 tablespoons chopped fresh coriander

Step 1: Prepare Onion and Garlic-Ginger Pastes

Roughly chop 1 large onion and place it in a small food processor.

Add 3 tablespoons of water and process to form a slack paste.

Alternatively, you can use a stick blender or coarsely grate the onion into a bowl, without water if grating.

Transfer the onion paste to a small bowl and set it aside.

In the same food processor, combine 6 roughly chopped garlic cloves and 50g of roughly chopped ginger with 4 tablespoons of water.

Process until smooth and spoon into another small bowl.

Alternatively, crush the garlic with a knife or garlic press and finely grate the ginger.

Step 2: Toast the Spices

Heat 4 tablespoons of vegetable oil in a wok or sturdy pan over medium heat.

Combine 2 teaspoons of cumin seeds, 1 teaspoon fennel seeds, a 5 cm cinnamon stick, and 1 teaspoon chili flakes.

Add them to the heated oil in one go and swirl the pan for about 30 seconds until the spices release a fragrant aroma.

Step 3: Cook the Onion and Garlic-Ginger Pastes

Add the prepared onion paste to the pan.

Be cautious as it may splutter initially.

Fry the onion paste until the water evaporates and the onions turn a dark golden, about 7-8 minutes.

Then, add the garlic and ginger paste and continue cooking for another 2 minutes, stirring continuously.

Step 4: Add Spices and Tomatoes

Stir in 1 teaspoon of garam masala, 1 teaspoon of turmeric, and 1 teaspoon of caster sugar.

Cook for an additional 20 seconds and then add a 400g can of chopped tomatoes.

Continue cooking uncovered over medium heat for about 10 minutes until the tomatoes reduce and darken in color.

Step 5: Cook the Chicken

Cut 8 skinless, boneless chicken thighs into 3cm chunks.

Add the chicken pieces to the pan once the tomatoes have thickened into a paste.

Cook for 5 minutes to coat the chicken in the masala and seal in the juices.

Pour over 250ml of hot chicken stock and simmer for 8-10 minutes uncovered until the chicken is tender and the masala is lightly thickened.

If needed, add an additional ladleful of stock or water.

Step 6: Serve the Dish

Sprinkle the dish with 2 tablespoons of chopped coriander before serving.

Pair the flavorful chicken masala with Indian flatbreads or fluffy basmati rice, and a pot of yogurt on the side for a complete meal.