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Chicken Thigh Curry

A mild one-pan curry of chicken thighs, onion, and curry powder, served with rice.

Total
50 min
Prep
10m
Cook
40m
Serves
4

Ingredients

  • 8 chicken thighs
  • 1 large onion, sliced
  • 2 garlic cloves, crushed
  • 2 tbsp mild curry powder
  • 1 tin chopped tomatoes
  • 200ml water
  • 1 tbsp oil
  • Salt
  • Rice, to serve

Method

  1. Heat the oil in a wide pan over a medium heat. Season the thighs with salt and brown them on both sides. Lift them out.
  2. Cook the onion in the same pan for about 8 minutes, until soft. Add the garlic and curry powder and stir for a minute.
  3. Pour in the tomatoes and water. Bring it to a simmer, then put the thighs back in.
  4. Cover and cook for 25 to 30 minutes, until the chicken is cooked through and the sauce has thickened. Add a splash of water if it catches.
  5. Taste for salt and serve with rice.

Notes

  • Boneless thighs need about 15 to 20 minutes once they are back in the sauce.
  • Use medium or hot curry powder if you want more heat.
  • A spoon of yogurt stirred in at the end makes the sauce milder.
ChickenRiceComfort food