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Curry Chicken Thighs (bone-in) (side) Recipe

Name: Island Foods Express Curry Chicken Thighs (Bone-In) (Side) Recipe
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 8 pieces bone-in chicken thighs; 1 cups plain yogurt (full-fat); 2 tbs olive oil; 4 pieces garlic cloves, minced; 1 tbs fresh ginger, grated; 1 tsp ground turmeric; 1 tsp ground coriander; 1 tsp ground cumin; 1.5 tbs mild curry powder; 1 tsp paprika (sweet or smoked); 1.5 tsp salt; 0.5 tsp black pepper; 1 tbs lemon juice; 2 tbs vegetable oil or ghee; 1 cups yellow onion, finely sliced; 2 cloves garlic, minced; 1 tbs fresh ginger, minced; 1 tbs tomato paste; 14 oz diced tomatoes (canned) or fresh; 0.5 cups chicken stock or water; 0.5 cups coconut milk (optional for creaminess); 0.5 tsp sugar or honey (optional, to balance acidity); 0.5 tsp salt (adjust after cooking); 0.25 tsp black pepper; 2 tbs fresh cilantro, chopped (for garnish); 4 pieces lime wedges (for serving)

Inspired by Island Foods Express

Time1h 30m

Serves4

Make Curry Chicken Thighs (bone-in) (side) Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Marinade

8 pieces bone-in chicken thighs

1 cups plain yogurt (full-fat)

2 tbs olive oil

4 pieces Garlic cloves, minced

1 tbs Fresh ginger, grated

1 tsp Ground turmeric

1 tsp Ground coriander

1 tsp Ground cumin

1 1/2 tbs mild curry powder

1 tsp paprika (sweet or smoked)

1 1/2 tsp Celtic sea salt

1/2 tsp black pepper

1 tbs ReaLemon lemon juice

Sauce & Cooking

2 tbs vegetable oil or ghee

1 cups yellow onion, finely sliced

2 cloves Garlic, minced

1 tbs fresh ginger, minced

1 tbs tomato paste

14 oz diced tomatoes (canned) or fresh

1/2 cups chicken stock or water

1/2 cups coconut milk (optional for creaminess)

1/2 tsp sugar or honey (optional, to balance acidity)

1/2 tsp salt (adjust after cooking)

1/4 tsp black pepper

2 tbs fresh cilantro, chopped (for garnish)

4 pieces Lime wedges (for serving)

Method

Marinade

Prepare and marinate

Pat the chicken thighs dry with paper towels. In a large bowl, combine yogurt, 2 tbs olive oil, minced garlic (4 cloves), grated ginger (1 tbs), turmeric, ground coriander, cumin, curry powder, paprika, 1.5 tsp salt, 1/2 tsp black pepper and lemon juice. Whisk until smooth.

Add the chicken thighs to the marinade, turning to coat thoroughly so the marinade gets under the skin where possible. Cover bowl with plastic wrap and refrigerate for at least 2 hours, preferably 6–12 hours. If short on time, marinate 30 minutes at room temperature.

Sauce & Cooking

Preheat and brown

Remove marinated chicken from fridge 20 minutes before cooking to come closer to room temperature. Preheat oven to 375°F (190°C). In a large ovenproof skillet or Dutch oven, heat 2 tbs vegetable oil or ghee over medium-high heat until shimmering.

Working in batches if needed, place chicken thighs skin-side down and sear 4–5 minutes until skin is golden-brown and releases easily from the pan. Flip and sear the other side 2 minutes. Transfer seared thighs to a plate and set aside.

Make the sauce

Reduce heat to medium. Add the sliced onion (1 cup) to the same pan and sauté 6–8 minutes until softened and lightly caramelized, scraping up browned bits. Add 2 minced garlic cloves and 1 tbs minced ginger; cook 30–45 seconds until fragrant. Stir in tomato paste and cook 1 minute.

Add the diced tomatoes (14 oz) and 1/2 cup chicken stock, scraping the bottom to deglaze. Simmer 4–6 minutes to let flavors meld. Stir in coconut milk (1/2 cup) if using, and 1/2 tsp sugar or honey to balance acidity. Taste and adjust salt and pepper (start with 1/2 tsp salt and 1/4 tsp pepper).

Finish in oven

Nestle the seared chicken thighs back into the sauce, skin-side up, spooning some sauce over the meat but leaving skin exposed to stay crisp. Transfer the skillet to the preheated oven and bake uncovered 20–25 minutes, or until an instant-read thermometer inserted into the thickest part (without touching bone) reads 165°F (74°C).

If you prefer crisper skin, broil on high for 2–3 minutes at the end — watch carefully to avoid burning.

Rest and garnish

Remove pan from oven and let chicken rest 5 minutes. Taste sauce and adjust seasoning. Sprinkle chopped cilantro over the chicken and serve with lime wedges on the side.