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Indian Curried Chicken Thighs
Indian Curried Chicken Thighs
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Make flavorful curry chicken thighs with chickpeas, pineapple, peas, coconut milk, Greek yogurt, and Indian spices. Serve with naan and rice.
Ingredients:
  • 4 skinless, boneless chicken thighs, cubed
  • salt and pepper to taste
  • 5 tablespoons curry powder
  • 1 teaspoon paprika
  • 0.75 teaspoon ground cinnamon
  • 0.75 teaspoon ground ginger
  • 0.5 teaspoon ground turmeric
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 bay leaf
  • 3 tablespoons olive oil
  • 1 (14 ounce) can coconut milk
  • 1 (5.3 ounce) container Greek yogurt
  • 2 tablespoons tomato paste
  • 1 (16 ounce) canned chickpeas, drained and rinsed
  • 1 cup frozen peas
  • 4 tablespoons crushed pineapple
  • 0.5 lemon, juiced
  • 0.25 teaspoon cayenne pepper
Instructions:
  • Season chicken cubes generously with a pinch of salt and a sprinkle of pepper, then let them rest.
  • Heat a large dry skillet over medium heat. Toast curry powder until lightly browned and fragrant for 2 to 3 minutes, stirring constantly. Add paprika, cinnamon, ginger, and turmeric, then roast for 1 to 2 minutes, stirring constantly. Mix in onion, garlic, and bay leaf, then pour in olive oil and combine.
  • Combine chicken, coconut milk, yogurt, tomato paste, salt, and pepper in the skillet with the spices. Stir thoroughly. Add chickpeas, peas, and pineapple. Bring to a boil, then simmer for 20-25 minutes. Discard bay leaf, stir in lemon juice and cayenne pepper. Simmer for an additional 5 minutes. Adjust seasoning to taste.

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