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A skillet filled with chicken curry with chicken thighs coated in thick, orange sauce. Sliced limes, fresh cilantro, a bowl of white rice, and a beige towel surround the skillet on a white surface.
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Chicken Curry with Chicken Thighs

This easy Chicken Curry with Chicken Thighs comes together in one pan with coconut milk, curry powder, and simple spices. It's way more delicious than take-out and is ready in 45 minutes!
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Dinner, Main Dishes
Cuisine: American, Indian
Servings: 4
Author: Melissa Griffiths

Ingredients

  • 2 ½ cups unsweetened coconut milk
  • 1 tablespoon red curry paste
  • 2 tablespoons curry powder
  • 1 teaspoon garlic powder or 2-3 cloves fresh garlic, minced
  • 1 teaspoon ground ginger or 1 tablespoon grated fresh ginger
  • 1 teaspoon salt
  • 2 pounds boneless skinless chicken thighs
  • Cooked rice for serving I like this with basmati rice.

Instructions

  • Combine the coconut milk, curry paste, curry powder, garlic powder, ginger, and salt in a large pan or skillet. Whisk the ingredients together until homogenous.
    1 teaspoon ground ginger, 1 teaspoon garlic powder, 2 tablespoons curry powder, 1 tablespoon red curry paste, 2 ½ cups unsweetened coconut milk, 1 teaspoon salt
  • Bring to a simmer over medium-high heat.
  • Once the mixture begins to simmer, add in the chicken thighs. Allow the chicken to cook for about 30 minutes, or until it reaches an internal temperature of 165°F. Turn your chicken a few times as it cooks so that it cooks evenly.
    2 pounds boneless skinless chicken thighs
  • Serve over rice and enjoy!

Notes

Finding Curry Paste: You can find red curry paste at most major grocery stores on the asian foods aisle. It usually comes in a small glass jar. 
Unsweetened Coconut Milk: Make sure you use unsweetened coconut milk NOT sweetened coconut milk! You can use coconut milk that is in a carton or in a can. I have always used both and have never been able to taste a difference.
Sauce Thickness: The curry sauce will not get super thick but will thicken as it cools, so keep that in mind when you are letting the dish simmer. You don’t need to wait for it to get super thick before serving it.
Side Dishes: I like serving our curried chicken thighs over a bed of basmati rice that I make while the chicken is cooking in the sauce. It is also great served with some steamed or air fried veggies.
 

Nutrition

Serving: 1of 4 servings | Calories: 633kcal | Carbohydrates: 11g | Protein: 48g | Fat: 46g | Saturated Fat: 34g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.04g | Cholesterol: 215mg | Sodium: 808mg | Potassium: 1012mg | Fiber: 5g | Sugar: 5g | Vitamin A: 675IU | Vitamin C: 5mg | Calcium: 66mg | Iron: 5mg

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