Chicken Thigh Curry Recipe - Serves 4

Chicken Thigh Curry Recipe

504 calories each serving (702 calories if eating with rice)


680g (1 lb 8 oz) boneless and skinless chicken thighs
1 teaspoon (5ml) salt, divided
2 tablespoons (30ml) cooking oil
3 cloves of garlic, peeled and crushed
1 tablespoon (15ml) curry powder
1/4 teaspoon (1ml) cayenne pepper
1 tin/can (400ml or 14 fl oz) coconut milk
1 tin/can (400g or 14 oz) chopped tomatoes
250g (9 oz) okra (ladies fingers), washed and halved


Wash the chicken thighs in clean cold water, pat dry, sprinkle with 1/2 teaspoon (2.5ml) salt, rub the salt into the chicken thighs and set aside
Heat the cooking oil in a large heavy-bottomed saucepan over a high heat
Add the chicken thighs and saute until the chicken is browned (4-10 minutes), turning often
Remove the browned chicken thighs from the saucepan and set aside
Add the garlic, curry powder and cayenne pepper to the saucepan and stir-fry for 30 seconds
Add the coconut milk, chopped tomatoes and second 1/2 teaspoon (2.5ml) salt to the saucepan, mix well and bring to a good simmer, stirring every minute or so
Add the okra and the browned chicken thighs, mix well, bring to a good simmer, adjust the heat to maintain a simmer and simmer until the chicken is cooked (20 minutes), stirring every few minutes (turn the heat up higher if you want to reduce the amount of liquid/sauce in the curry)
Serve hot on rice

Recipe submitted on 18 July 2019

Most Popular Recipes Related To Chicken Thigh Curry Recipe

Chicken Tikka Masala Curry (version 1)Lemon RicePotato and Coriander Samosas