Indian Chicken Thigh Curry

    Recipe Picture:Indian Chicken Thigh Curry
    3

    Indian Chicken Thigh Curry

    (83)
    2hours30min


    86 people made this

    This chicken curry recipe is a great dinner. The chicken thighs make it very soft and melt in your mouth! It's so easy to make too. Serve with rice, puri, naan or chappathi.

    Ingredients
    Serves: 4 

    • 3 tablespoons vegetable oil
    • 4 boneless, skinless chicken thighs, cut into bite-size pieces
    • 1 large white onion, finely diced
    • 2 tablespoons ginger garlic paste
    • 2 tablespoons curry powder
    • 3cm cinnamon stick, broken into pieces
    • 8 whole green cardamom pods
    • 4 bay leaves
    • 6 whole cloves
    • 1 tablespoon chilli flakes, or to taste
    • 15 whole black peppercorns
    • 2 teaspoons coriander seeds

    Directions
    Preparation:15min  ›  Cook:1hour  ›  Extra time:1hour15min  ›  Ready in:2hours30min 

    1. Heat oil in a small saucepan over medium heat.
    2. Add chicken, onion and ginger garlic paste. Season with curry powder, cinnamon stick, cardamom pods, bay leaves, cloves, chilli flakes, black peppercorns and coriander seeds.
    3. Cover and simmer for about 30 minutes stirring occasionally. At this point the gravy will be runny, if you want to thicken remove lid and cook until liquid is reduced.
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    Reviews and Ratings
    Global Ratings:
    (83)

    Reviews in English (66)

    2

    Yes, it seems to be missing the add water or stock part to the recipe.  -  23 Aug 2012

    by
    1

    I added chicken stock and a bit of yoghurt as it was super dry.  -  05 Nov 2011

    by
    142

    I restrained myself from modifying the ingredients due to the reviews (I always modify everything). Glad I did! My husband is from India, and he is picky about his food. Boy was I tempted to use garam masala (that my husband's Mom made) instead of the curry powder (real indian curries never use curry powder, please!). Well my husband loved this, said it tasted like his Mom's. The only thing I did different was I cooked it more traditionally-I browned the onions in oil first, then added the ginger garlic, then the spices, stirred it for a couple minutes, then proceeded with the chicken and continued. It did need a little water added to it. Thanks for the easy recipe!  -  26 Sep 2005  (Review from Allrecipes USA and Canada)

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