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Indian Curried Chicken Thighs

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"Serve these delicious curried chicken thighs with warm naan bread and jasmine or basmati rice."
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1 h servings 603
Original recipe yields 5 servings


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  1. Season cubed chicken with salt and pepper and set aside.
  2. 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.
  3. 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

Per Serving: 603 calories; 39.1 40.6 27.5 66 476 Full nutrition

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