CURRIED CHICKEN THIGHS
Steps:
- Heat oil in large skillet and stir in butter to melt. Season chicken thighs with salt and pepper. Cook thighs skin side down until golden brown. Flip chicken and continue to cook until golden brown. Remove chicken to a plate.
- Stir in onions and cook until tender. Stir in curry, cayenne, cinnamon and cumin and cook until aromas are released. Stir in carrots and toss to coat. Add chicken stock and bring to a simmer.
- Place chicken thighs back into skillet and stir in broccoli. Cover and simmer for 15 minutes to cook chicken.
- Stir in cream and peas. Season to taste. Serve with basmati rice.
INDIAN CURRIED CHICKEN THIGHS
Serve these delicious curried chicken thighs with warm naan bread and jasmine or basmati rice.
Provided by lisarocks
Categories World Cuisine Recipes Asian Indian
Time 1h
Yield 5
Number Of Ingredients 19
Steps:
- Season cubed chicken with salt and pepper and set aside.
- Preheat a large dry skillet over medium heat. Add curry powder and toast until lightly browned and fragrant, stirring constantly, 2 to 3 minutes. Add paprika, cinnamon, ginger, and turmeric and roast, stirring constantly, for 1 to 2 minutes. Stir in onion, garlic, and bay leaf. Pour in olive oil and mix to combine.
- Mix chicken, coconut milk, yogurt, tomato paste, salt, and pepper into the spices in the skillet. Stir well to combine. Mix in chickpeas, peas, and pineapple. Bring mixture to a boil, reduce heat, and simmer for 20 to 25 minutes. Remove bay leaf and stir in lemon juice and cayenne pepper. Simmer for 5 more minutes. Taste and adjust the seasoning to your liking.
Nutrition Facts : Calories 602.8 calories, Carbohydrate 40.6 g, Cholesterol 66.2 mg, Fat 39.1 g, Fiber 9.9 g, Protein 27.5 g, SaturatedFat 20.2 g, Sodium 475.7 mg, Sugar 6.2 g
CURRY KETCHUP CHICKEN THIGHS
When you need a quick and inexpensive dinner, this is the ticket. With things you probably already have on hand and chicken thighs, you'll be licking your fingers in no time. Throw it on some white rice, garnish with cilantro and this is sure to be a family favorite.
Provided by Valerie Bertinelli
Categories main-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F and line a rimmed baking sheet with aluminum foil.
- Whisk together the ketchup, curry powder and vegetable oil in a large bowl. Add the chicken thighs and toss until they are completely coated in the ketchup mixture.
- Transfer the chicken to the prepared baking sheet and spoon over the remaining marinade to make sure that a thick even layer of the ketchup mixture remains on the skin. Season the chicken with salt and pepper. Roast until the chicken registers 165 degrees F on an instant-read thermometer and the ketchup mixture begins to caramelize, 30 to 40 minutes.
- Serve the chicken over cooked white rice and garnish with the cilantro.
BAKED CURRY CHICKEN THIGHS
This recipe makes tender, juicy and mild curry chicken thighs. The marinade is easy to put together with ingredients you probably already have on hand and it smells wonderful!
Provided by kcfields
Categories Curries
Time 50m
Yield 8 thighs, 4 serving(s)
Number Of Ingredients 11
Steps:
- Combine the first 10 ingredients in a resealable plastic bag or shallow glass container; mix well.
- Rinse and dry the chicken thighs and add to the marinade (I did not do this but I suggest setting some of the marinade aside so that you can baste the chicken toward the end of the cooking time).
- Seal or cover and refrigerate for 1-2 hours.
- Place the chicken in a shallow baking pan and spoon additional marinade on top of chicken.
- Cover with foil and bake at 400 degrees for 35 minutes.
- Uncover, spoon reserved marinade on chicken and continue baking uncovered for an additional 10 minutes.
- Remove from oven and let sit for 5 minutes.
MARGI'S CURRIED CHICKEN THIGHS
Make and share this Margi's Curried Chicken Thighs recipe from Food.com.
Provided by Rick G
Categories Poultry
Time 40m
Yield 6 portions, 6 serving(s)
Number Of Ingredients 8
Steps:
- 1. Put everything but chicken and spinach into large pan, simmer 10 minutes.
- 2. Put in chicken and spinach, simmer until chicken is cooked.
- 3. Serve over rice, garnish with chopped cilantro.
Nutrition Facts : Calories 251.6, Fat 5.2, SaturatedFat 1.2, Cholesterol 76.4, Sodium 143.9, Carbohydrate 24.1, Fiber 6.5, Sugar 0.4, Protein 28.8
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