Best 5 Baked Curry Chicken Thighs Recipes
Indulge in the delectable flavors of Baked Curry Chicken Thighs, a culinary delight that combines succulent chicken, aromatic spices, and a creamy coconut sauce. This dish promises a tantalizing experience for your taste buds, with tender chicken thighs infused with a blend of flavorful spices, slowly baked to perfection. Served alongside a medley of vegetables, this dish showcases the perfect balance of textures and flavors. The chicken is juicy and succulent, while the vegetables retain their crispness, adding a refreshing contrast to the richness of the curry sauce. Be prepared to embark on a culinary journey that will tantalize your senses and leave you craving for more.
In addition to the classic Baked Curry Chicken Thighs recipe, this article also features two additional variations to cater to different preferences and dietary needs:
1. **Baked Coconut Curry Chicken Thighs:** This recipe adds the richness and creaminess of coconut milk to the curry sauce, creating a velvety and indulgent dish that is sure to satisfy your cravings. The coconut milk adds a touch of sweetness and a hint of tropical flavor, balancing the spiciness of the curry.
2. **Baked Curry Chicken Thighs with Sweet Potatoes:** This recipe incorporates the natural sweetness and earthy flavors of sweet potatoes, roasting them alongside the chicken thighs. The sweet potatoes caramelize during the baking process, adding a delightful sweetness that complements the savory curry sauce. This variation is a perfect blend of sweet and savory flavors, making it a crowd-pleasing dish.
From the classic Baked Curry Chicken Thighs to the unique twists of the Coconut Curry and Sweet Potato variations, this article offers a culinary adventure that will tantalize your taste buds and leave you craving for more.
CURRIED CHICKEN THIGHS
Steps:
- Heat oil in large skillet and stir in butter to melt. Season chicken thighs with salt and pepper. Cook thighs skin side down until golden brown. Flip chicken and continue to cook until golden brown. Remove chicken to a plate.
- Stir in onions and cook until tender. Stir in curry, cayenne, cinnamon and cumin and cook until aromas are released. Stir in carrots and toss to coat. Add chicken stock and bring to a simmer.
- Place chicken thighs back into skillet and stir in broccoli. Cover and simmer for 15 minutes to cook chicken.
- Stir in cream and peas. Season to taste. Serve with basmati rice.
BAKED CURRY CHICKEN THIGHS
This recipe makes tender, juicy and mild curry chicken thighs. The marinade is easy to put together with ingredients you probably already have on hand and it smells wonderful!
Provided by kcfields
Categories Curries
Time 50m
Yield 8 thighs, 4 serving(s)
Number Of Ingredients 11
Steps:
- Combine the first 10 ingredients in a resealable plastic bag or shallow glass container; mix well.
- Rinse and dry the chicken thighs and add to the marinade (I did not do this but I suggest setting some of the marinade aside so that you can baste the chicken toward the end of the cooking time).
- Seal or cover and refrigerate for 1-2 hours.
- Place the chicken in a shallow baking pan and spoon additional marinade on top of chicken.
- Cover with foil and bake at 400 degrees for 35 minutes.
- Uncover, spoon reserved marinade on chicken and continue baking uncovered for an additional 10 minutes.
- Remove from oven and let sit for 5 minutes.
HONEY-MUSTARD AND CURRY CHICKEN THIGHS
Chicken thighs with honey, mustard, and curry. You will want to be home while this is cooking so that you can baste it occasionally. Produces a delicious sauce that goes well with rice.
Provided by Brad Istace
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 1h
Yield 4
Number Of Ingredients 6
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Flatten chicken thighs and squeeze tightly into a square baking dish.
- Combine honey, mustard, curry powder, and salt in a bowl. Spoon over chicken. Sprinkle tarragon on top.
- Bake, uncovered, in the preheated oven until chicken is no longer pink in the center and juices run clear, about 50 minutes, basting occasionally with the honey-mustard sauce. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 674.9 calories, Carbohydrate 53.6 g, Cholesterol 179 mg, Fat 32.5 g, Fiber 1.4 g, Protein 42.5 g, SaturatedFat 8.5 g, Sodium 879.2 mg, Sugar 34.9 g
CRISPY AND TENDER BAKED CHICKEN THIGHS
A simple spice blend gives tons of flavor to the crispy skin and moist, juicy thigh meat. This is in the oven in just minutes for a delicious (and budget-friendly!) main dish.
Provided by Nicole Burdett
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 1h10m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil and spray with cooking spray.
- Arrange chicken thighs on prepared baking sheet.
- Combine garlic salt, onion salt, oregano, thyme, paprika, and pepper together in a small container with a lid. Close the lid and shake container until spices are thoroughly mixed. Sprinkle spice mixture liberally over chicken thighs.
- Bake chicken in the preheated oven until skin is crispy, thighs are no longer pink at the bone, and the juices run clear, about 1 hour. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 189.8 calories, Carbohydrate 0.2 g, Cholesterol 71 mg, Fat 11.9 g, Fiber 0.1 g, Protein 19.2 g, SaturatedFat 3.3 g, Sodium 177.5 mg
INDIAN CURRIED CHICKEN THIGHS
Serve these delicious curried chicken thighs with warm naan bread and jasmine or basmati rice.
Provided by lisarocks
Categories World Cuisine Recipes Asian Indian
Time 1h
Yield 5
Number Of Ingredients 19
Steps:
- Season cubed chicken with salt and pepper and set aside.
- Preheat a large dry skillet over medium heat. Add curry powder and toast until lightly browned and fragrant, stirring constantly, 2 to 3 minutes. Add paprika, cinnamon, ginger, and turmeric and roast, stirring constantly, for 1 to 2 minutes. Stir in onion, garlic, and bay leaf. Pour in olive oil and mix to combine.
- Mix chicken, coconut milk, yogurt, tomato paste, salt, and pepper into the spices in the skillet. Stir well to combine. Mix in chickpeas, peas, and pineapple. Bring mixture to a boil, reduce heat, and simmer for 20 to 25 minutes. Remove bay leaf and stir in lemon juice and cayenne pepper. Simmer for 5 more minutes. Taste and adjust the seasoning to your liking.
Nutrition Facts : Calories 602.8 calories, Carbohydrate 40.6 g, Cholesterol 66.2 mg, Fat 39.1 g, Fiber 9.9 g, Protein 27.5 g, SaturatedFat 20.2 g, Sodium 475.7 mg, Sugar 6.2 g
Tips:
- Use bone-in, skin-on chicken thighs. The bones and skin add flavor and moisture to the chicken, and they help to keep it from drying out.
- Trim the excess fat from the chicken thighs. This will help to keep the dish from being too greasy.
- Season the chicken thighs with a flavorful blend of spices. This will help to give the dish a delicious flavor.
- Use a combination of oil and butter to cook the chicken thighs. This will help to prevent the chicken from sticking to the pan and will also add flavor.
- Cook the chicken thighs over medium heat. This will help to ensure that the chicken is cooked through without burning.
- Add the curry sauce to the chicken thighs and bake them in the oven. This will help to infuse the chicken with the flavors of the curry sauce.
- Serve the baked curry chicken thighs with rice or naan bread. This will help to soak up the delicious curry sauce.
Conclusion:
Baked curry chicken thighs are a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken thighs are tender and juicy, and the curry sauce is flavorful and aromatic. This dish is sure to please everyone at your table.
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