CurryCoconut
Chicken Thigh Curry
A rich, comforting chicken thigh curry in a spiced tomato and coconut sauce — juicy dark meat that never dries out.
45 min Serves 4Medium
Instructions
- 1
Season and brown the thighs in hot oil; set aside.
- 2
Sauté onions until soft, add garlic, ginger, curry powder and garam masala.
- 3
Add blended tomatoes and simmer 12–15 min until thick.
- 4
Stir in coconut milk and return the thighs.
- 5
Simmer gently 15 min until the chicken is tender and the sauce is glossy.
- 6
Finish with dhania and serve with rice or chapati.
Chef’s tips
- Thighs are perfect here — they stay succulent even as the sauce reduces.
Frequently Asked Questions
Why are thighs best for curry?
Thigh meat is dark and fattier, so it stays juicy and tender through the simmering that a good curry needs, unlike breast which can go dry.
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