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When it comes to comfort food, few dishes can compete with a well-made chicken curry. Using chicken thighs instead of breasts ensures your curry stays tender, juicy, and packed with flavor. This recipe is perfect for beginners looking to explore the world of Indian-inspired cooking, and it’s versatile enough to customize with your favorite spices or sides. In this guide, we’ll walk through a step-by-step recipe, useful cooking tips, variations you can try, and frequently asked questions.
Ingredients You’ll Need
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6 bone-in or boneless chicken thighs (skinless preferred)
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2 tablespoons vegetable oil or ghee
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1 large onion, finely chopped
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3 garlic cloves, minced
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1-inch piece of ginger, grated
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2 tomatoes, chopped (or 1 cup canned tomato puree)
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1 cup coconut milk (optional, for creamy curry)
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2 teaspoons curry powder (or garam masala)
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1 teaspoon ground cumin
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1 teaspoon ground coriander
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½ teaspoon turmeric powder
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½ teaspoon red chili powder (adjust to taste)
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Salt to taste
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Fresh cilantro, chopped (for garnish)
Step-by-Step Chicken Thigh Curry Recipe
Step 1: Prepare the Chicken
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Trim excess fat from chicken thighs.
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Pat dry and season lightly with salt.
Step 2: Build the Flavor Base
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Heat oil or ghee in a heavy-bottomed pan.
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Add onions and sauté until golden brown (8–10 minutes).
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Stir in garlic and ginger, cooking for another minute.
Step 3: Add Spices
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Sprinkle in curry powder, cumin, coriander, turmeric, and chili powder.
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Toast the spices briefly until fragrant (about 30 seconds).
Step 4: Simmer the Curry
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Add chopped tomatoes or puree and cook until thickened.
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Place chicken thighs into the sauce, coating them well.
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Pour in coconut milk (or water for a lighter curry).
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Simmer uncovered for 25–30 minutes until chicken is fully cooked and tender.
Step 5: Finish and Serve
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Taste and adjust seasoning with salt.
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Garnish with chopped cilantro.
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Serve hot with steamed rice, naan, or roti.
Tips for the Best Chicken Curry
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Use bone-in thighs for extra depth of flavor.
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Toast spices briefly before adding liquids to release aroma.
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Low and slow cooking makes chicken extra tender.
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Make ahead: Curries taste even better the next day after flavors develop.
Variations to Try
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Creamy Chicken Curry: Add heavy cream or extra coconut milk for richness.
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Spicy Chicken Curry: Increase chili powder or add fresh green chilies.
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Vegetable Additions: Add potatoes, peas, or spinach for extra texture and nutrition.
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South Indian Style: Use curry leaves and mustard seeds for a regional twist.
Frequently Asked Questions
Q: Can I use chicken breasts instead of thighs?
Yes, but thighs are juicier and more forgiving. Breasts can dry out if overcooked.
Q: How do I store leftovers?
Refrigerate in an airtight container for up to 3 days, or freeze for up to 2 months.
Q: Can I make this recipe in a slow cooker?
Absolutely! Cook on low for 6–7 hours or high for 3–4 hours.
Q: What can I serve with chicken curry?
Basmati rice, naan bread, or even cauliflower rice for a lighter option.
Conclusion
This chicken thigh curry recipe is a delicious introduction to homemade chicken curry. With a rich spice base, tender chicken thighs, and customizable flavors, it’s perfect for both beginners and seasoned home cooks. Whether you keep it simple or try one of the variations, this curry is bound to become a family favorite.
👉 Ready to try more? Explore our full collection of chicken curry recipes and discover new ways to enjoy this timeless dish!