Craving a flavorful and satisfying dinner that's also quick to make? Look no further! This curry chicken thigh recipe is perfect for busy weeknights, delivering a burst of deliciousness without hours of cooking. It's a simple yet impressive dish that's sure to become a family favorite. Whether you're a seasoned cook or just starting your culinary journey, this recipe is easy to follow and guaranteed to deliver a healthy and satisfying meal. Get ready to experience the magic of homemade cooking with this fantastic curry chicken recipe!
Ingredients:
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 (13.5 ounce) can full-fat coconut milk
- 2 tablespoons curry powder
- 1 tablespoon garam masala
- 1 teaspoon turmeric
- 1/2 teaspoon cumin
- 1/4 teaspoon cayenne pepper (optional, for extra heat)
- 1/2 cup chicken broth
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh cilantro, chopped (for garnish)
- Cooked rice or naan bread, for serving
Instructions:
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Sauté Aromatics: Heat olive oil in a large skillet or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and grated ginger and cook for another minute until fragrant.
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Brown Chicken: Add the chicken thighs to the skillet and cook, stirring occasionally, until browned on all sides. This step helps develop a richer flavor.
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Bloom Spices: Add the curry powder, garam masala, turmeric, cumin, and cayenne pepper (if using) to the skillet. Cook for 1 minute, stirring constantly, to toast the spices and release their aromas. This simple step elevates the overall flavor profile of your curry.
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Simmer the Curry: Stir in the chopped bell peppers, diced tomatoes (undrained), coconut milk, and chicken broth. Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 20-25 minutes, or until the chicken is cooked through and the sauce has thickened slightly.
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Season and Serve: Season with salt and pepper to taste. Garnish with fresh cilantro and serve hot over cooked rice or with naan bread.
Tips and Variations:
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Spice Level: Adjust the amount of cayenne pepper to your preference. For a milder curry, omit it altogether. For extra heat, add a chopped chili pepper along with the onions.
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Vegetables: Feel free to add other vegetables like peas, carrots, or potatoes. Add them along with the bell peppers.
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Protein: Substitute chicken breasts for thighs, but be mindful that they may cook faster.
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Make it Creamy: For an extra creamy curry, stir in a tablespoon or two of heavy cream at the end of cooking.
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Slow Cooker Option: This recipe can also be easily adapted for a slow cooker. Brown the chicken as directed, then transfer everything to a slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
Nutritional Information (per serving, approximate):
This information is an estimate and will vary depending on the specific ingredients used.
- Calories: Approximately 400-450
- Protein: 35-40g
- Fat: 20-25g
- Carbohydrates: 20-25g
This easy curry chicken thigh recipe is a perfect example of delicious and healthy food recipes. It’s a great addition to your repertoire of quick dinner ideas and a testament to the joy of homemade cooking. Enjoy this flavorful and satisfying dish!