Curried Chicken Thighs Recipe

Name: Curried Chicken Thighs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons vegetable oil; 1 tablespoon butter; 6 chicken thighs; Salt and pepper; 1 cup chopped onion; 3 teaspoons curry; 1/2 teaspoon cayenne; 1 teaspoon cinnamon; 1 teaspoon cumin; 2 carrots, peeled and sliced on diagonal; 1 1/2 cups low sodium chicken stock; 1 cup broccoli florets; 1/4 cup heavy cream; 3/4 cup frozen peas

Servings: persons

2 tablespoons vegetable oil
1 tablespoon butter
6 chicken thighs
Salt and pepper
1 cup chopped onion
3 teaspoons curry
1/2 teaspoon cayenne
1 teaspoon cinnamon
1 teaspoon cumin
2 carrots, peeled and sliced on diagonal
1 1/2 cups low sodium chicken stock
1 cup broccoli florets
1/4 cup heavy cream
3/4 cup frozen peas

1
Heat oil in large skillet and stir in butter to melt.
2
Season chicken thighs with salt and pepper.
3
Cook thighs skin side down until golden brown.
4
Flip chicken and continue to cook until golden brown.
5
Remove chicken to a plate.
6
Stir in onions and cook until tender.
7
Stir in curry, cayenne, cinnamon and cumin and cook until aromas are released.
8
Stir in carrots and toss to coat.
9
Add chicken stock and bring to a simmer.
10
Place chicken thighs back into skillet and stir in broccoli.
11
Cover and simmer for 15 minutes to cook chicken.
12
Stir in cream and peas.
13
Season to taste.
14
Serve with basmati rice.

666

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 tablespoons vegetable oil, 1 tablespoon butter, 6 chicken thighs, Salt and pepper, and more.

Yes, Curried Chicken Thighs falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Curried Chicken Thighs

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