Spicy Golden Curry Chicken Thighs

Tender chicken thighs simmered in a rich, aromatic coconut milk curry with a medley of golden spices, served alongside fluffy basmati rice and fresh cilantro.

• Prep: 15 min
• Cook: 15 min
• Total: 30 min
• Servings: 5
• Cuisine: Indian
• Difficulty: Easy

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• High-Protein

Tags

• comfort food
• quick
• sauté
• savory
• spicy

Ingredients

• 1.5 pound chicken thigh (boneless, skinless)
• 1 tablespoon coconut oil
• 1 yellow onion (medium, chopped)
• 4 clove garlic (minced)
• 1 whole fresh ginger (1 inch, grated)
• 2 tablespoon curry powder
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 0.5 teaspoon ground coriander
• 0.25 teaspoon crushed red pepper flakes
• 1 can diced tomatoes (undrained)
• 13.5 fluid ounce coconut milk (full-fat)
• 0.5 cup chicken broth
• 1.5 cup basmati rice
• 3 cup water
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.5 cup fresh cilantro (chopped)

Instructions

1. Cut the chicken thighs into 1-inch bite-sized pieces. Season the chicken with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
2. In a medium saucepan, combine the basmati rice, 3 cups of water, and 1/2 teaspoon of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until water is absorbed and rice is fluffy. Keep covered until ready to serve.
3. While the rice cooks, heat the coconut oil in a large skillet or Dutch oven over medium-high heat. Add the chopped yellow onion and sauté for 3-4 minutes until softened.
4. Stir in the minced garlic and grated fresh ginger, cooking for 1 minute until fragrant.
5. Add the curry powder, ground turmeric, ground cumin, ground coriander, and crushed red pepper flakes. Cook for 1 minute, stirring constantly, until the spices are very fragrant.
6. Add the seasoned chicken pieces to the skillet and sear for 3-4 minutes, browning on all sides.
7. Pour in the diced tomatoes, full-fat coconut milk, and chicken broth. Bring the mixture to a simmer, then reduce heat to medium-low, cover, and cook for 5-7 minutes, or until the chicken is cooked through and the sauce has thickened slightly. Season with the remaining 1/4 teaspoon of black pepper, and add more salt if needed.
8. Serve the Spicy Golden Curry Chicken Thighs over the prepared basmati rice, garnished with fresh cilantro if desired.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. Adjust the amount of crushed red pepper flakes to control the spice level to your family's preference.

Nutrition (per serving)

• Calories: 485
• Protein: 35.8 g
• Carbohydrates: 44.5 g
• Fat: 19.3 g
• Fiber: 4.1 g
• Sodium: 780 mg
• Saturated Fat: 11.2 g
• Sugar: 5.9 g
• Cholesterol: 105 mg