Curry Braised Chicken Thighs
This Post May Contain Affiliate Links. Please Read My Disclosure
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!
“Awesome!!!!!!!! Absolutely delish!”
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.
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.
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:
- Brown or white basmati rice
- Roasted Brussels Sprouts with Brown Butter and Almonds
Want more amazing Indian-inspired curry recipes? Be sure to check these out!
- Meatballs in Spicy Curry
- Cauliflower, Red Lentil and Potato Curry
- Indian Root Vegetable Curry
- Vegan Indian Cauliflower and Chickpea Curry
- Pressure Cooker Indian Beef Curry
Curry Braised Chicken Thighs
Ingredients
- 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, or to taste and tolerance
- 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
Instructions
- 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.
Video
Notes
- Madras curry can be hot. If you don’t care for anything too spicy, use mild curry powder.
- Use boneless skinless chicken breasts or thighs instead of 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.
- Vary the vegetables and use cubed sweet potato, cauliflower florets, broccoli florets or spinach instead of carrots. Chickpeas would also make a nice addition.
- 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.
- 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.
Nutrition
Nutritional values are automatically calculated using unbranded products and are estimates only. Actual results may vary based on ingredients used and portion sizes. Adjust as needed for dietary restrictions, allergies, or health concerns.
Like this? Leave a comment below!
Hi there – could I use boneless chicken thighs for this recipe?
Hi, Kelly, Thanks so much for your question! Absolutely you could! This recipe is very versatile. You could also cut the thighs into pieces or use boneless skinless chicken breasts. Thanks again and hope you enjoy!
This looks tasty! Can the same directions be used for a Dutch oven?
Hi, Amy, Thanks for your question. I don’t see a problem with using a Dutch oven. It should be the perfect size for four chicken thighs. Thanks again and hope you enjoy!
Hi there, this looks amazing. Would I be able to use Jamaican curry by any chance?
Oooooh, Hani, Now you have me very curious! I’ve never tried Jamaican curry but now I think I need to! I don’t see why it wouldn’t work with a different type of curry except maybe Thai. If you make it, please let me know how it was. Thanks so much!
I can’t wait to try this!! My daughter HATES CILANTRO though 🙁 . Can PARSLEY be substituted and would it negatively effect the flavor?…. and would you recommend using the same amount if i do substitute it? She doesnt like the soapiness…maybe if i do a mix of little cilantro and parsley she wouldn’t really notice? I really don’t use cilantro much in cooking so not sure if the soapiness goes away when cooked or not. Any thoughts on this would be greatly appreciated…THANKS!
Hi, Liz, Thanks so much for your question. Parsley wouldn’t do much for the dish. I would just leave the cilantro out or dish up your daughter’s portion without it and then add it if the rest of the family enjoys it. Thanks again, hope you enjoy and please stay in touch!
I am really trying to lose some weight. Has anyone calculated the calories in this dish? I’m making it tonight regardless but its a pain to have to calculate what it will “cost” me.
Thanks for your question, Karen. Because this isn’t a health, fitness or weight loss website nor am I a dietician or other health guru, I don’t provide that type of information. A nutritional analysis is only an estimate. I will run the numbers and e-mail you a PDF of the nutritional analysis from MasterCook, the recipe management program I use. Hope you enjoy!
It says to cover slightly-what does that mean?
Hi, Chrissy, Thanks for your question. It just means to cover but not all the way. Leave the cover off to the side a bit. Please let me know if you have any other questions.
Excellent. Excellent. You are amazing chef
Thank you, Linda!
The first time I made this, I followed it exactly as written and it turned out AWESOME!!! Tonight, I made it again but swapped the carrots out for cauliflower (because that’s all we had). Well, it tasted kind of odd, almost plasticky. I’m thinking it’s the cauliflower’s fault (or my own fault for using it). Anyway, just wanted to give a heads up about the potential flop if you swap the carrots out for cauliflower. My husband and I agreed to toss it out and go back to the original recipe with no swapsies.
Thanks, Anna! I’m not a terribly huge fan of pairing cruciferous vegetables with tomatoes. Hard to say if that was the problem, but thanks for the head’s up!
Just wanted to say thank you. As a mother of three, time is very valuable around my house and this was so what we needed… something easy, quick and tasted like its been cooking for hours. I love cooking and trying new things. I give this 5 stars.
Thank you, Raven and glad you enjoyed! Hope you’ll stay in touch and give some of my other recipes a try.
I made this for 6 people, so I tripled the recipe. It’s a very forgiving one: even with several modifications (tomato sauce instead of diced tomatoes, a combo of coconut milk and heavy cream.) It turned out delicious, even the 2 year old was digging on it. Because of the kids I skipped the cayenne, and it’s actually quite mild that way.
Thanks, Benita! So glad it worked out for you and yes, it can be modified a number of ways. Love those types of recipes and please stay in touch!