Curry Braised Chicken Thighs

4.60 from 328 votes
1 hour
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Curry Braised Chicken Thighs is a delicious Indian-inspired dinner for two.  Spicy, flavorful and budget-friendly, it’s sure to spice up the night with your loved one! You’ll also love my Chicken and Potato Curry!

Photo of Curry Braised Chicken Thighs in pan garnished with cilantro on yellow striped towel.

What is braising?

One of my absolute favorite cooking methods is a slow braise; it’s almost magical!

Braising uses both moist and dry heat.  A tough cut of protein that has lots of connective tissue, is first seared at a high temperature.  Then, it simmers at a low temperature for up to several hours.  During this process, the connective tissue breaks down and the tough cut of protein is transformed into something buttery and fall-off-the-bone tender.

For this recipe, I used budget-friendly chicken thighs which lend themselves well to the braising method.  However, chicken thighs don’t take hours to become tender.

Indian cuisine may seem intimidating at first because of all the exotic spices.  However, this recipe for Curry Braised Chicken Thighs uses ingredients found at any local grocery store or international market like Madras curry powder.

Photo of Madras curry powder blend in copper bowl on gray background.

What is Madras curry powder?

Madras curry powder isn’t authentically Indian.  It was created by the British to try and mimic the amazing curry flavors of India which they fell in love with when India was one of their territories.

A word of warning: Madras curry powder can be very hot.  In addition to ground chilies, it also has spices such as turmeric, coriander, cumin, cloves, cinnamon and fenugreek.  If you enjoy curry but don’t like the heat, substitute a mild curry powder here or blend your own.  (Affiliate link.)

Photo of Curry Braised Chicken Thighs in skillet with carrots garnished with cilantro sprigs.

Vary the vegetables and use cubed sweet potato, cauliflower florets, broccoli florets or spinach instead of carrots.  Chickpeas would also make a nice addition.  Serve with plenty of brown basmati rice to soak up this flavor-packed sauce.  If desired, a dollop of plain yogurt will help cool it down.

For more great bone-in chicken thigh recipes, check out: 30 Best Bone-In Chicken Thigh Recipes.

Serve Curry Braised Chicken Thighs with:

Want more amazing Indian-inspired curry recipes?  Be sure to check these out!

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Curry Braised Chicken Thighs hero shot in pan garnished with cilantro on dark wood surface with yellow striped towel.

Curry Braised Chicken Thighs

4.60 from 328 votes

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By: Carol | From A Chef’s Kitchen
Spice up the night with your loved one with this Indian-inspired dinner for two! Serve with plenty of brown basmati rice to soak up this flavorful sauce.
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Chicken and Turkey
Cuisine Indian
Servings 2
Calories 891 kcal


  • 4 chicken thighs on the bone - skin removed if desired
  • Salt and freshly ground black pepper
  • Cayenne pepper
  • 2 tablespoons canola oil - or as needed
  • 1 small onion - halved and thinly sliced
  • 2 medium carrots - quartered lengthwise, then cut into 2-inch pieces
  • 1 tablespoon curry powder - such as Madras
  • 1 tablespoon minced ginger
  • 4 cloves garlic - minced
  • 1 can (14.5-ounce) diced tomatoes - undrained
  • 1 cup chicken broth
  • 1/2 cup heavy cream - or canned unsweetened coconut milk
  • 1/4 cup chopped cilantro - plus sprigs for garnish
  • Cooked brown basmati rice
  • Plain yogurt - optional


  • Season chicken thighs generously with salt, black pepper and cayenne pepper.
  • Heat oil in a deep skillet or sauté pan over medium-high heat. Add chicken, skin side down, and brown 2-3 minutes per side, or until browned. Transfer to a plate.
  • Add more oil if necessary. Add the onion then reduce heat to medium-low and cook 4-5 minutes or until beginning to soften.
  • Add carrot and cook 2-3 minutes or until lightly browned in places.
  • Add curry powder, ginger and garlic and cook very briefly, about 15 seconds.
  • Add tomatoes, chicken broth and cream or coconut milk. Return chicken thighs to the pan.
  • Bring to a boil, reduce heat to low, cover slightly and simmer 25-30 minutes or until chicken is cooked through to 165 degrees.
  • Adjust seasoning if desired. Stir in cilantro.
  • Serve with brown basmati rice. Garnish with cilantro sprigs and plain yogurt if desired.



SUBSTITUTIONS:  Use boneless skinless chicken breasts or thighs in place of the thighs on the bone.  Reduce cooking time by 5-10 minutes.  You can also use leg quarters but may need additional time.  Cook all chicken to 165 degrees in the thickest part.
MAKE AHEAD: This can be made one day ahead.  Cool and refrigerate until needed.  Place in an oven-safe dish and reheat uncovered at 350 degrees until heated through to 165 degrees in the thickest part of the thigh.
FREEZER-FRIENDLY:  Cool thoroughly.  Place in an airtight container and freeze for up to 2 months.  Thaw in the refrigerator.  Reheat uncovered at 350 degrees until heated through to 165 degrees in the thickest part of the thigh.


Serving: 1 | Calories: 891kcal | Carbohydrates: 16g | Protein: 40g | Fat: 74g | Saturated Fat: 25g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 31g | Trans Fat: 1g | Cholesterol: 303mg | Sodium: 674mg | Potassium: 944mg | Fiber: 4g | Sugar: 5g | Vitamin A: 11410IU | Vitamin C: 18mg | Calcium: 119mg | Iron: 3mg

These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.

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4.60 from 328 votes (282 ratings without comment)

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