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Curried Chicken Thighs

Curried Chicken Thighs

Curried chicken thighs – easy, tasty, healthy. I shared these with Mom and Dad this week (they are not fans of heavy curry flavor) and we all loved them!

How Nutritious are Curried Chicken Thighs?

  • Lean chicken thighs are a good source of healthy protein.
  • Cooked tomatoes provide lycopene – a primo cancer fighter!
  • Onions, garlic, ginger and turmeric are all natural anti-inflammatories (also good for digestion)

Ingredients for Curried Chicken Thighs

  • 2-3 tablespoons olive oil
  • 3-4 pounds chicken thighs (I use skinless thighs with or without bone)
  • 1 large yellow or white onion, diced
  • 1 tablespoon minced fresh ginger
  • 2-3 cloves fresh garlic, minced
  • 1/2-1 whole jalapeño pepper minced (how hot do you like it?)
  • 1 tablespoon ground coriander
  • 1-1/2 teaspoon ground cumin
  • 3/4 teaspoon turmeric
  • 1 28-ounce diced tomatoes in water (not puree)
  • 1-2 teaspoons salt
  • 1/4 teaspoon pepper
  • 1 cup plain yogurt
  • fresh chopped cilantro

Method for Curried Chicken Thighs

  • Assemble all ingredients.

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  • Heat a large heavy bottomed lidded pan over medium high heat.  When hot (not smoking), the chicken thighs and cook for 3-4 minutes on each side until they are beginning to brown – do not overcrowd the pan so you may do in batches.  When browned, remove to platter.

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  • Bring the pan back up to heat and add the onions, sauté until they begin to soften (3-4 minutes).  Add ginger and garlic and combine – cook for additional 1-2 minutes.

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  • Add coriander, cumin and turmeric.  Stir to combine.


  • Add tomatoes, with juice, and combine well, allow to simmer for 3-4 minutes.


  • Stir in yogurt, salt & pepper – taste to adjust seasoning.


  • Add thighs, nestling them in the sauce.  Bring pot to low simmer, cover and cook for 15 minutes.


  • Turn thighs, continue to simmer for additional 15-20 minutes until thighs are completely cooked.


  • Transfer to serving dish and sprinkle with fresh chopped cilantro.
  • Serve with brown rice or couscous.



  • Freezes well – allow to chill completely before storing.
  • If using whole peeled tomatoes, chop before adding to pot.
  • Recipe adapted from Fine Cooking.

Bon Appetit Y’all.


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