Curried Chicken Thighs Recipes

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.

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.

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.

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.

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.

Steps:

• Cook rice according to package directions. Meanwhile, sprinkle the chicken with curry, salt and pepper. In a large skillet, saute chicken and onion in oil until chicken is no longer pink. , Stir in coconut milk and tomato paste. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until thickened. Add spinach and tomato; cook 2-3 minutes longer or until spinach is wilted. Serve with rice.

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.