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Recipe by:

Dana Ramsey

Comforting Chicken Thigh Curry for Cozy Gatherings

A delightful Chicken Thigh Curry, simmered with coconut milk and spices, perfect for cozy gatherings during chilly evenings.
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Prep Time 15 minutes
Cook Time 45 minutes
Prep Time 15 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Course
Cuisine: Indian
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Group: Ingredients
  • 6 thighs chicken thighs, skin-on and bone-in
  • 2 Tbsp. vegetable oil
  • 1 large onion, finely chopped
  • 4 cloves garlic, minced
  • 1 inch ginger, grated
  • 2 tsp. ground cumin
  • 2 tsp. ground coriander
  • 1 tsp. turmeric
  • 1 tsp. garam masala
  • 1 tsp. chili powder adjust for spice preference
  • 1 can (14 oz) coconut milk
  • 1 cup chicken broth
  • 1 cup chopped fresh spinach (or kale)
  • Salt and pepper, to taste
  • Fresh cilantro, for garnish
  • Cooked rice or naan, for serving

Equipment

  • Large pot or Dutch oven

Method
 

  1. In a large pot or Dutch oven, heat the vegetable oil over medium heat.
  2. Add the finely chopped onion and cook until translucent, about 5 minutes. Then stir in the garlic and ginger for an additional minute.
  3. Add the spices: cumin, coriander, turmeric, garam masala, and chili powder. Stir to bloom the spices.
  4. Season the chicken thighs with salt and pepper, then nestle them into the spice mixture. Sear for about 5 minutes per side until golden brown.
  5. Pour in the coconut milk and chicken broth, bringing everything to a gentle simmer.
  6. In the last 10 minutes of cooking, stir in the chopped spinach.
  7. Taste and adjust seasoning as needed.
  8. Serve over rice or with naan, garnished with cilantro.

Notes

Leftovers taste even better the next day, making it great for meal prep or savoring later.