30 Minute Curry Chicken Thighs
A delicious and creamy chicken thigh dish prepared in just 30 minutes, perfect for busy weeknights and family dinners.
Ingredients
Main Ingredients
- 6 pieces chicken thighs (bone-in or boneless)
- 2 tablespoons curry powder
- 1 teaspoon cumin
- 1 teaspoon turmeric
- 1 tablespoon ginger (freshly grated)
- 3 cloves garlic (minced)
- 1 can (14 oz) coconut milk
- 2 tablespoons vegetable oil
- to taste Salt and pepper
- optional Fresh cilantro for garnish
Instructions
Preparation
- Start by heating the vegetable oil in a large skillet over medium-high heat.
- Season the chicken thighs with salt, pepper, curry powder, cumin, and turmeric.
- Once the oil is hot, add the chicken thighs to the skillet, cooking for about 5-6 minutes on each side until they are golden brown.
- Add the grated ginger and minced garlic to the skillet, mixing well to combine the flavors.
- Pour in the coconut milk, stirring everything together to create a rich sauce.
- Bring to a gentle simmer, cover the skillet, and cook for an additional 10-15 minutes until the chicken is cooked through and tender.
- Serve your curry chicken thighs hot, garnished with fresh cilantro for an added punch of flavor.
Notes
Top tips include adding cayenne pepper for heat or using skinless chicken breasts for a lighter meal. Be cautious about the cooking time to prevent drying out the chicken. Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently over low heat with a splash of water or coconut milk.