Curry-Braised Chicken Thighs Recipe | Yummly
AboutCareersContact UsFAQs
BookmarkletYum Button

Curry-Braised Chicken Thighs

FROM A CHEF’S KITCHEN(14)
Yummly User: "Excellent! Will make again." Read More
16Ingredients
55Minutes
1540Calories
Read Directions
Add to Meal Planner
Curry-Braised Chicken Thighs

Add to Meal Planner

Ingredients

US|METRIC
2 SERVINGS
  • 4 chicken thighs (on the bone, skin removed)
  • salt
  • freshly ground black pepper
  • cayenne pepper
  • 2 Tbsp. canola oil (or as needed)
  • 1 small onion (halved and thinly sliced)
  • 2 medium carrots (quartered lengthwise, then cut into 2-inch pieces)
  • 1 Tbsp. curry powder (such as Madras)
  • 1 Tbsp. minced ginger
  • 4 cloves garlic (minced)
  • 14.5 oz. diced tomatoes (undrained)
  • 1 cup chicken broth
  • 1/2 cup heavy cream (or canned coconut milk)
  • 1/4 cup chopped cilantro (plus sprigs for garnish)
  • brown basmati rice (Cooked)
  • plain yogurt (optional)
  • Did you make this?
    Add All to Shopping List
    Add to Meal Planner

    NutritionView More

    Unlock full nutritional details with subscription

    1540Calories
    Sodium
    Fat
    Protein
    Carbs
    Fiber
    Calories1540Calories from Fat1040
    % DAILY VALUE
    Total Fat116g178%
    Saturated Fat39g195%
    Trans Fat
    Cholesterol505mg168%
    Sodium910mg38%
    Potassium2100mg60%
    Protein90g176%
    Calories from Fat1040
    % DAILY VALUE
    Total Carbohydrate31g10%
    Dietary Fiber7g28%
    Sugars16g32%
    Vitamin A320%
    Vitamin C80%
    Calcium30%
    Iron35%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(14)

    Reviewer Profile Image
    Yummly User 4 months ago
    Thighs and veggies were tasty but sauce was very runny.
    Reviewer Profile Image
    Yummly User 5 months ago
    Excellent! Will make again.
    Reviewer Profile Image
    Yummly User 7 months ago
    So delicious!! I used boneless skinless thighs, turned out great and diced the carrots small like the onions so they’d cook faster and be soft. And used powdered ginger instead and canned unsweetened coconut milk. Also roasted some cauliflower in the oven with avocado oil, salt and curry powder, altogether amazing!
    Reviewer Profile Image
    Yummly User 7 months ago
    It had awesome flavours definitely will make again
    Reviewer Profile Image
    Yummly User 2 years ago
    Made for the first time I used coconut milk and added a bit more than 2/3 cups came out creamy with a kick from the curry I loved it . Also added the plain Greek yogurt on my plate and definitely balanced it out for me
    Reviewer Profile Image
    Yummly User 2 years ago
    My wife asked me to put a review because I liked it. It was very good.
    Reviewer Profile Image
    Yummly User 2 years ago
    Very nice! Excellent over Basmati Rice.
    Reviewer Profile Image
    Yummly User 2 years ago
    I added some cauliflower and 1/2 jalapeño to sauté with the carrots. 5 minutes before the end I added some frozen peas. Truly yummy for sure
    Reviewer Profile Image
    Yummly User 2 years ago
    Wonderful! I tripled the recipe. I also use Penney’s Maharajah Curry Powder. It’s my favorite!
    Reviewer Profile Image
    Yummly User 2 years ago
    This turned out great. I used a mild curry which still had a lot of flavor.
    Reviewer Profile Image
    Yummly User 4 years ago
    Great. I’ve made this several times
    Reviewer Profile Image
    Yummly User 4 years ago
    Loads of flavour! I used coconut milk and it was very tasty.
    Reviewer Profile Image
    Yummly User 5 years ago
    It turned out well. But, it needed to be thicker and a bit more curry powder added. Overall it was delicious.
    Reviewer Profile Image
    Yummly User 6 years ago
    Love this dish! Now one of my favs and "go-to" dish when I don't know what else to make. I make it in a crockpot rather than a skillet. Yum!

    PlanShop