Chicken Thigh With Curry Sauce Recipe

Craving curry but short on time? This simplified recipe, inspired by an old Chinese cookbook, delivers incredible flavor in just 25 minutes! Skip the laborious spice grinding – this easy curry sauce is bursting with flavor and perfect for busy weeknights. A delicious and satisfying meal over rice!

Prep Time 10 mins
Cook Time 25 mins
Calories 627.9 kcal
Protein 43g
Rating 3.0 (1 Reviews)
Chicken Thigh With Curry Sauce 16

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Chicken Thigh With Curry Sauce

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How to Make Chicken Thigh With Curry Sauce

  1. Heat 1 tablespoon of butter or oil in a large skillet or wok over low heat. Add 1 medium onion, thinly sliced, and sauté until fragrant (about 5 minutes).
  2. Stir in 2 tablespoons of your favorite curry paste and cook for 1 minute, stirring constantly, over low heat.
  3. Remove the onion and curry mixture from the pan and set aside.
  4. Make several vertical slits in 4 boneless, skinless chicken thighs (about 1 pound).
  5. In the same pan, add the chicken thighs, 1 cup of chopped vegetables (such as bell peppers, carrots, and broccoli), and 1/2 cup of chicken broth.
  6. Bring the mixture to a boil.
  7. Reduce heat to medium-low, cover the pan, and simmer for 20 minutes, or until the chicken is cooked through.
  8. Stir in the reserved onion and curry paste mixture to thicken the sauce. Simmer for another 2-3 minutes.
  9. Serve the chicken and curry sauce over steamed rice. Garnish with fresh cilantro or green onions (optional).

Nutrition Information (Approximate per serving)

Sodium

77 g

Sugar

31g

Fat

94g

Carbs

15g