Chicken Thigh Curry Recipe - Serves 4

Chicken Thigh Curry Recipe

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



Ingredients

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


Method

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

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