Time 25m Yield 2-4 serving(s) Number Of Ingredients 9 Steps:
Cut chicken into 1-inch strips. I have kept bone-in thighs whole. Heat oil in 10-inch skillet until hot. Cook chicken in oil over medium-high heat until brown on all sides. Sprinkle with remaining ingredients except sour cream. Reduce heat. Cover and simmer about 10 minutes or until chicken is done. (longer for bone-in thighs. Turn off heat. Stir in sour cream.
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.
Time 12h45m Yield 4 servings Number Of Ingredients 6 Steps:
In a small, dry, heavy skillet over moderate heat, toast the cumin seeds until fragrant, 3 to 4 minutes. Finely grind in a spice grinder or mortar and pestle. Mash the garlic to a paste and transfer half the garlic to a medium bowl. Whisk in the curry paste, 1 cup yogurt and half the cumin. Transfer the chicken to a plastic re-sealable bag and pour the yogurt mixture into the bag, making sure all the chicken is covered. Marinate in the refrigerator for at least 12 hours and up to 24 hours. Preheat the oven to 425 degrees F. Line a sheet pan with aluminum foil and top with a cooling rack. Remove the chicken from the marinade, place on the cooling rack in the sheet pan. Bake until cooked through, 30 to 35 minutes. In a small bowl, whisk the remaining 1 cup yogurt and the remaining garlic and cumin. Serve a dollop of sauce on top of the chicken. What really makes this recipe sing: Toasting and grinding your own spices here, makes all the difference in the world. If you don’t remember when you bought that jar of cumin, then you should throw it out and start fresh.
Time 1h15m Yield 4 Number Of Ingredients 15 Steps:
Season chicken thighs with 2 teaspoons curry powder, honey powder, salt, and black pepper. Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat oil and butter. Add chicken and cook until browned, 2 to 3 minutes per side. Transfer to a plate. Add onion; cook and stir until soft and translucent, about 5 minutes. Add garlic and ginger; cook until fragrant, about 2 minutes. Return chicken to Instant Pot®. Add tomatoes and tomato powder. Close and lock the lid. Select high pressure according to manufacturer’s instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer’s instructions, for 10 minutes. Switch to the quick-release method according to manufacturer’s instructions and release remaining pressure for about 5 minutes. Unlock and remove the lid. Turn on Saute function. Add coconut milk, cumin, and remaining curry powder to the pot. Cook until sauce has thickened, about 5 minutes.
Yield Serves 4 Number Of Ingredients 5 Steps:
Season chicken with 1 tsp. salt. Whisk oil, curry powder, and 1/2 cup yogurt in a large bowl. Add chicken and toss to coat. Transfer to a resealable plastic bag and chill at least 3 hours. Position a rack in upper third of oven; preheat to 425°F. Transfer chicken, skin side up, and marinade to a 13x9" baking dish. Roast chicken until skin is browned and an instant-read thermometer inserted near bone registers 165°F, 30-35 minutes. Transfer chicken to a serving platter, reserving pan juices. Skim off excess fat from juices with a spoon, then transfer 1/4 cup juices to a small bowl. Whisk in remaining 1/2 cup yogurt; season with remaining 1/2 tsp. salt. Serve alongside chicken. Do Ahead Chicken can be marinated 1 day ahead; keep chilled.
Time 4h30m Yield 4 Number Of Ingredients 6 Steps:
In a medium bowl combine the melted butter/margarine, honey, mustard, curry powder and cayenne powder. Mix well. Place chicken breasts in a 9x13 inch baking dish and pour honey/mustard mixture over chicken. Cover and place in refrigerator. Marinate for at least 4 hours or overnight. Preheat oven to 375 degrees F (190 degrees C). Remove dish from refrigerator and bake, covered, in the preheated oven for 10 minutes. Remove cover and bake about 10 minutes more, or until done and juices run clear (baking time will depend a little on how thick your chicken breasts are).
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.
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.
Yield 6 servings Number Of Ingredients 7 Steps:
Mix garlic, oil, curry powder, 1 cup yogurt, 2 tsp. salt, and 1/4 cup water in a large bowl. Working in batches, add chicken thighs and turn to coat, using your hands to rub marinade under skin of each thigh. Transfer to a resealable plastic bag and chill at least 3 hours or up to overnight. Position a rack in upper third of oven and preheat to 425°F. Transfer marinated chicken, skin side up, to a 13x9" baking dish. Roast chicken until skin is browned and an instant-read thermometer inserted into the thickest part of chicken registers 165°F, about 35 minutes. If chicken skin starts to burn, move pan to a lower rack to finish cooking. Transfer chicken to a serving platter, reserving pan juices. Whisk lemon juice, 1/4 cup pan juices, remaining 1 cup yogurt, and remaining 1/2 tsp. salt in a medium bowl. If sauce is too thick, add more pan juices. Serve sauce alongside chicken. Do Ahead Chicken can marinate up to 1 day before cooking. Keep chilled.
Time 30m Yield 8 thighs, 4 serving(s) Number Of Ingredients 6 Steps:
Trim chicken of any extra fat. Zest and juice the lime. In a large bowl, combine coconut milk, cumin, curry, chili paste, lime zest and juice, mix well. Reserve about 1/3 of the sauce for after, but add the chicken to the rest. Mix well, cover and marinate-anywhere from 15 minutes to overnight. Heat bbq or grill pan and cook chicken on both side until cooked though-those cool grill marks are perfect here. While the chcken cooks, simmer the extra sauce in a small pot to thicken. Slice into strips, serve on top of rice with a little extra sauce and a sprinkle of cilantro.
More about “curried chicken thighs recipes”
Time 1h Yield 4 Number Of Ingredients 6 Steps:
Preheat the oven to 375 degrees F (190 degrees C). Flatten chicken thighs and squeeze tightly into a square baking dish. Combine honey, mustard, curry powder, and salt in a bowl. Spoon over chicken. Sprinkle tarragon on top. Bake, uncovered, in the preheated oven until chicken is no longer pink in the center and juices run clear, about 50 minutes, basting occasionally with the honey-mustard sauce. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
