Curried Chicken Thighs

I hope you love curry as much as I do! I usually make my Jamaican Curry Chicken, was I was finally ready to try a different recipe, this one being from the Food Network Kitchen. It’s more Indian as opposed to Jamaican, even though I wouldn’t assign to any particular country. I changed the recipe just a tad, and it’s immensely delicious, and very simple to prepare!


What you’ll need:

  • 8 chicken thighs with or without bones/skin
  • 2 tbsp canola oil
  • 1 tbsp butter
  • 1 cup chopped onion
  • 4 tbsp curry powder
  • 1/2 tsp cayenne
  • 1 tsp cinnamon
  • 1 tsp cumin
  • 1/2 cup carrots, shredded
  • 1 cup broccoli florets
  • 2 cups chicken stock
  • 1 cup sour cream
  • salt and pepper to taste

Heat oil in a large skillet and stir in butter to melt. Season chicken with salt and pepper and cook the chicken thighs skin side down until they are nice and brown. Turn the chicken over, and cook the other side until golden brown. Remove chicken and save on a plate.

Stir in onions and cook until soft. Add curry, cayenne, cinnamon and cumin.

Stir in carrots and toss to coat. Add chicken stock and bring to a simmer. Add the broccoli and bring to a simmer.

Place the chicken thighs back in the pan. Cover and simmer for 20 minutes (about 5 minutes longer with chicken that has bone in). Remove chicken and place in a serving bowl. Add sour cream and whisk. Pour liquid and vegetables over the chicken. Serve with Basmati rice.


Bon Appétit!

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