Curry-Braised Chicken Thighs Recipe | Yummly
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Curry-Braised Chicken Thighs

FROM A CHEF’S KITCHEN(10)
Abby: "Made for the first time I used coconut milk and a…" Read More
16Ingredients
55Minutes
1540Calories
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Ingredients

US|METRIC
2 SERVINGS
  • 4 chicken thighs (on the bone, skin removed)
  • salt
  • freshly ground black pepper
  • cayenne pepper
  • 2 tablespoons canola oil (or as needed)
  • 1 small onion (halved and thinly sliced)
  • 2 medium carrots (quartered lengthwise, then cut into 2-inch pieces)
  • 1 tablespoon curry powder (such as Madras)
  • 1 tablespoon minced ginger
  • 4 cloves garlic (minced)
  • 14.5 ounces diced tomatoes (undrained)
  • 1 cup chicken broth
  • 1/2 cup heavy cream (or canned coconut milk)
  • 1/4 cup chopped cilantro (plus sprigs for garnish)
  • brown basmati rice (Cooked)
  • plain yogurt (optional)
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    NutritionView More

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    1540Calories
    Sodium
    Fat
    Protein
    Carbs
    Fiber
    Calories1540Calories from Fat1040
    % DAILY VALUE
    Total Fat116g178%
    Saturated Fat39g195%
    Trans Fat
    Cholesterol505mg168%
    Sodium910mg38%
    Potassium2100mg60%
    Protein90g176%
    Calories from Fat1040
    % DAILY VALUE
    Total Carbohydrate31g10%
    Dietary Fiber7g28%
    Sugars16g32%
    Vitamin A320%
    Vitamin C80%
    Calcium30%
    Iron35%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(10)

    Abby a year ago
    Made for the first time I used coconut milk and added a bit more than 2/3 cups came out creamy with a kick from the curry I loved it . Also added the plain Greek yogurt on my plate and definitely balanced it out for me
    Rai a year ago
    My wife asked me to put a review because I liked it. It was very good.
    Bruce Belligan a year ago
    Very nice! Excellent over Basmati Rice.
    PSTL a year ago
    I added some cauliflower and 1/2 jalapeño to sauté with the carrots. 5 minutes before the end I added some frozen peas. Truly yummy for sure
    Lynn a year ago
    Wonderful! I tripled the recipe. I also use Penney’s Maharajah Curry Powder. It’s my favorite!
    Hi Don 2 years ago
    This turned out great. I used a mild curry which still had a lot of flavor.
    Karen 3 years ago
    Great. I’ve made this several times
    Lisa Garfield 3 years ago
    Loads of flavour! I used coconut milk and it was very tasty.
    Jacqueline Healey 4 years ago
    It turned out well. But, it needed to be thicker and a bit more curry powder added. Overall it was delicious.
    Kim A. 5 years ago
    Love this dish! Now one of my favs and "go-to" dish when I don't know what else to make. I make it in a crockpot rather than a skillet. Yum!

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