Get ready to tantalize your taste buds with the bold and aromatic flavors of 18 spicy curry chicken thigh recipes from around the world. From the creamy richness of Indian Butter Chicken Thigh Curry to the vibrant, tropical notes of Caribbean Curry Chicken Thighs with Mango, each dish is a masterclass in balancing heat and flavor.
In this article, we’ll take you on a culinary journey through the diverse world of curry chicken thigh recipes, showcasing the best of international cuisine. Whether you’re a fan of spicy Thai curries or hearty Jamaican stews, there’s something for everyone in this collection of mouth-watering recipes.
Coconut Milk Curry Chicken Thighs
A creamy and aromatic twist on traditional chicken thighs, this recipe combines the richness of coconut milk with the warmth of Indian spices.
Ingredients:
– 4-6 bone-in, skin-on chicken thighs
– 1/2 cup coconut milk
– 2 tablespoons curry powder
– 1 tablespoon olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 teaspoon grated ginger
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, whisk together curry powder, salt, and pepper.
3. Add chicken thighs to the bowl and toss to coat evenly with the spice mixture.
4. Heat olive oil in a large skillet over medium-high heat. Sear the chicken thighs until browned on both sides, about 5-6 minutes per side.
5. Transfer the chicken to a baking dish and pour in coconut milk. Toss gently to coat.
6. Bake for 20-25 minutes or until cooked through.
7. Garnish with cilantro leaves, if desired. Serve hot.
Cooking Time: 25-30 minutes
Thai Red Curry Chicken Thighs
Savor the bold flavors of Thailand with this easy and aromatic recipe, featuring tender chicken thighs smothered in a rich red curry sauce.
Ingredients:
– 4 boneless, skinless chicken thighs
– 2 tablespoons vegetable oil
– 1 onion, thinly sliced
– 3 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 can (14 oz) Thai red curry paste
– 1 can (13.5 oz) coconut milk
– 1 cup chicken broth
– 1 teaspoon fish sauce (optional)
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large skillet or wok over medium-high heat.
2. Add onion and cook until softened, about 3 minutes.
3. Add garlic and ginger; cook for an additional minute.
4. Stir in curry paste and cook for 1-2 minutes, or until fragrant.
5. Add coconut milk, chicken broth, and fish sauce (if using); stir to combine.
6. Add chicken thighs and simmer, covered, for 20-25 minutes, or until cooked through.
7. Season with salt and pepper to taste.
8. Garnish with cilantro leaves and serve over rice or noodles.
Cooking Time: 25-30 minutes
Jamaican Curry Chicken Thighs with Potatoes
Experience the bold flavors of Jamaica with this mouthwatering curry dish featuring tender chicken thighs and crispy potatoes.
Ingredients:
– 4-6 bone-in, skin-on chicken thighs
– 2 large potatoes, peeled and cut into 1-inch chunks
– 2 tablespoons vegetable oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 tablespoon curry powder
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric
– Salt and pepper to taste
– 1 cup chicken broth
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, toss the chicken thighs with oil, onion, garlic, curry powder, cumin, and turmeric. Season with salt and pepper.
3. Place the potatoes on a separate baking sheet and drizzle with oil. Toss to coat.
4. Spread the chicken mixture on one half of a 9×13-inch baking dish. Top with potatoes.
5. Pour in the chicken broth and cover with aluminum foil.
6. Bake for 45 minutes, then remove the foil and continue cooking for an additional 15-20 minutes or until the chicken is cooked through and potatoes are golden brown.
Cooking Time: 1 hour 10 minutes
Japanese Curry Braised Chicken Thighs
Experience the harmonious fusion of Japanese flavors with this tender and aromatic chicken dish.
Ingredients:
– 4-6 bone-in, skin-on chicken thighs
– 2 tablespoons Japanese curry powder
– 1 onion, sliced
– 2 cloves garlic, minced
– 1 cup coconut milk
– 1 cup water
– 2 tablespoons soy sauce
– 2 tablespoons sake (or dry white wine)
– 1 teaspoon sugar
– Salt and black pepper to taste
– Fresh green onions and toasted sesame seeds for garnish (optional)
Instructions:
1. Preheat oven to 300°F (150°C).
2. In a large Dutch oven, combine sliced onion and minced garlic. Cook over medium heat until softened, about 5 minutes.
3. Add chicken thighs, curry powder, coconut milk, water, soy sauce, sake, sugar, salt, and black pepper. Stir to coat.
4. Cover the pot and transfer it to the preheated oven. Braise for 2-1/2 hours or until chicken is tender and falls apart easily.
5. Remove from heat and let rest for 10 minutes before serving. Garnish with green onions and toasted sesame seeds, if desired.
Cooking Time: 2 hours 30 minutes
Yellow Curry Chicken Thighs with Pineapple
This flavorful dish combines the warmth of yellow curry with the sweetness of pineapple, served on top of succulent chicken thighs. Perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 4 bone-in, skin-on chicken thighs
– 2 tablespoons yellow curry paste
– 1 tablespoon vegetable oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup pineapple chunks
– 1 can (14 oz) coconut milk
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large skillet, heat oil over medium-high. Add onion and cook until softened, about 3 minutes.
3. Add garlic and curry paste; cook for 1 minute.
4. Add chicken thighs; cook until browned on both sides, about 5-6 minutes per side.
5. Transfer the skillet to the preheated oven and bake for 15-20 minutes or until chicken is cooked through.
6. In a small bowl, mix pineapple chunks with coconut milk. Spoon over the chicken and serve hot, garnished with cilantro.
Cooking Time: Approximately 25-30 minutes
Massaman Curry Chicken Thighs with Peanuts
This recipe combines the rich flavors of Massaman curry paste with crispy peanuts and juicy chicken thighs, resulting in a bold and aromatic dish that’s perfect for a weeknight dinner or special occasion.
Ingredients:
– 4 bone-in, skin-on chicken thighs
– 2 tablespoons vegetable oil
– 2 tablespoons Massaman curry paste
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup peanuts
– 1 can (14 oz) coconut milk
– 1 tablespoon fish sauce (optional)
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large skillet or wok, heat oil over medium-high. Add chicken and cook until browned, about 5 minutes.
3. Add onion, garlic, curry paste, and peanuts. Cook, stirring occasionally, for 2-3 minutes.
4. Pour in coconut milk and fish sauce (if using). Bring to a simmer.
5. Transfer skillet to the oven and bake for 20-25 minutes or until chicken is cooked through.
6. Garnish with cilantro leaves and serve over rice or noodles.
Cooking Time: 30-40 minutes
Korean Curry Chicken Thigh Stir-Fry
Korean Curry Chicken Thigh Stir-Fry: A flavorful and spicy dish that combines the warmth of Korean curry with the richness of chicken thighs, all wrapped up in a savory stir-fry.
Ingredients:
– 4 boneless, skinless chicken thighs
– 2 tablespoons vegetable oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 cup Korean curry paste (gochujang)
– 1/4 cup soy sauce
– 1/4 cup brown sugar
– 1/4 cup chicken broth
– 1 tablespoon sesame oil
– Salt and pepper to taste
– Chopped green onions and toasted sesame seeds for garnish (optional)
Instructions:
1. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
2. Add the chicken thighs and cook until browned, about 5 minutes per side. Remove from the skillet and set aside.
3. In the same skillet, add the remaining 1 tablespoon of vegetable oil, followed by the onion, garlic, and ginger. Cook until the onion is translucent, about 3-4 minutes.
4. Add the Korean curry paste, soy sauce, brown sugar, and chicken broth to the skillet. Stir-fry for an additional 2-3 minutes, or until the sauce has thickened slightly.
5. Return the cooked chicken thighs to the skillet and stir to coat with the curry sauce.
6. Cook for an additional minute, then season with salt and pepper to taste.
7. Garnish with chopped green onions and toasted sesame seeds, if desired.
Cooking Time: 20-25 minutes
Indian Butter Chicken Thigh Curry
A rich and creamy curry that combines the flavors of buttery chicken thighs with aromatic spices, perfect for a cozy dinner.
Ingredients:
– 1 pound boneless, skinless chicken thighs
– 2 tablespoons vegetable oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon garam masala
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 can (14 oz) coconut milk
– 2 tablespoons butter
– Fresh cilantro, chopped (optional)
Instructions:
1. Heat oil in a large skillet over medium-high heat. Add chicken and cook until browned, about 5 minutes. Remove from skillet.
2. Reduce heat to medium. Add onion and garlic; cook until onion is translucent, about 3-4 minutes.
3. Stir in cumin, curry powder, garam masala, salt, and pepper. Cook for 1 minute.
4. Add coconut milk and bring to a simmer. Return chicken to skillet and stir to coat.
5. Reduce heat to low and add butter; stir until melted and sauce is creamy.
6. Simmer for 10-15 minutes or until chicken is cooked through. Garnish with cilantro, if desired.
Cooking Time: 25-30 minutes
Green Curry Chicken Thighs with Bamboo Shoots
This recipe combines the bold flavors of green curry paste with the tender texture of chicken thighs and the earthy sweetness of bamboo shoots. Perfect for a weeknight dinner or a special occasion.
Ingredients:
– 4 bone-in, skin-on chicken thighs
– 2 cups mixed bamboo shoots (fresh or canned), sliced
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 2 tablespoons green curry paste
– 1 can coconut milk
– 1/4 cup fish sauce (optional)
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add garlic, ginger, and bamboo shoots; cook until tender, about 5 minutes.
3. Add chicken thighs and cook until browned on both sides, about 7-8 minutes.
4. Stir in green curry paste and coconut milk; bring to a simmer.
5. Reduce heat to low and let cook for an additional 10-15 minutes or until chicken is cooked through.
6. Season with fish sauce (if using), salt, and pepper to taste.
7. Garnish with cilantro leaves and serve over steamed rice.
Cooking Time: Approximately 30-40 minutes
Malaysian Curry Chicken Thighs with Lemongrass
Experience the bold and aromatic flavors of Malaysian cuisine with this simple and delicious recipe for curry chicken thighs infused with the freshness of lemongrass.
Ingredients:
– 4-6 bone-in, skin-on chicken thighs
– 2 stalks lemongrass, bruised
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 tablespoon vegetable oil
– 2 tablespoons curry powder
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric powder
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 can (14 oz) coconut milk
– 1 cup water
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add onion and cook until softened, about 3 minutes.
3. Add garlic and cook for an additional minute.
4. Add lemongrass, curry powder, cumin, turmeric, salt, and pepper. Cook for 1 minute, stirring constantly.
5. Add chicken thighs and cook until browned on all sides, about 5-6 minutes.
6. Pour in coconut milk and water. Bring to a simmer and let cook until chicken is cooked through, about 15-20 minutes.
Cooking Time: 25-30 minutes
Panang Curry Chicken Thighs with Kaffir Lime
This Thai-inspired dish combines rich and creamy Panang curry sauce with tender chicken thighs, fragrant kaffir lime leaves, and crunchy bell peppers. Serve over steamed rice or noodles for a flavorful and satisfying meal.
Ingredients:
– 4-6 bone-in, skin-on chicken thighs
– 2 tablespoons vegetable oil
– 1 onion, diced
– 2 cloves garlic, minced
– 2 kaffir lime leaves
– 1 red bell pepper, sliced
– 1 can (14 oz) coconut milk
– 2 tablespoons Panang curry paste
– 2 cups chicken broth
– Salt and pepper to taste
– Fresh cilantro, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large skillet, heat oil over medium-high. Add onion and cook until softened, 3-4 minutes.
3. Add garlic, kaffir lime leaves, and bell pepper; cook for an additional minute.
4. Add chicken thighs and cook until browned on both sides, about 5-6 minutes.
5. In a separate pan, combine coconut milk, curry paste, and broth. Bring to a simmer.
6. Transfer the skillet with chicken to the oven and bake for 15-20 minutes or until cooked through.
7. Serve hot, garnished with chopped cilantro if desired.
Cooking Time: 25-30 minutes
Caribbean Curry Chicken Thighs with Mango
Experience the vibrant flavors of the Caribbean with this mouthwatering dish that combines juicy chicken thighs, aromatic curry spices, and sweet mango. Perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 4-6 bone-in, skin-on chicken thighs
– 1/2 cup plain yogurt
– 2 tbsp Caribbean curry powder (such as Scotch bonnet or jerk)
– 1 tsp ground cumin
– 1/2 tsp smoked paprika
– 1/4 tsp salt
– 1/4 tsp black pepper
– 1 ripe mango, diced
– 2 tbsp olive oil
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, whisk together yogurt, curry powder, cumin, smoked paprika, salt, and pepper.
3. Add the chicken thighs to the marinade, making sure they’re fully coated.
4. Heat olive oil in a large skillet over medium-high heat. Remove chicken from marinade, letting any excess liquid drip off.
5. Cook chicken for 5-6 minutes per side, or until browned and cooked through.
6. Serve hot with diced mango on top. Garnish with cilantro leaves, if desired.
Cooking Time: 25-30 minutes
Afghan Korma Curry Chicken Thighs
Experience the rich flavors of Afghan cuisine with this aromatic korma curry dish, featuring tender chicken thighs smothered in a creamy sauce. Perfect for a weeknight dinner or special occasion.
Ingredients:
– 4-6 bone-in, skin-on chicken thighs
– 2 medium onions, diced
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon ground cinnamon
– 1/2 teaspoon ground cardamom
– 1/4 teaspoon ground cayenne pepper (optional)
– 1 can (14 oz) coconut milk
– 1 cup chicken broth
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, sauté onions and garlic until softened.
3. Add cumin, coriander, cinnamon, cardamom, and cayenne pepper (if using). Cook for 1 minute.
4. Add chicken thighs and cook until browned on both sides, about 5-6 minutes per side.
5. Transfer skillet to the oven and bake for 20-25 minutes or until cooked through.
6. Remove from oven and stir in coconut milk and chicken broth.
7. Season with salt and pepper to taste.
8. Garnish with fresh cilantro leaves and serve hot.
Cooking Time: 40-50 minutes
Tikka Masala Curry Chicken Thighs
A flavorful twist on traditional chicken thighs, these Tikka Masala Curry Chicken Thighs are a perfect blend of Indian and Western cuisine. With the bold flavors of tikka masala sauce, you’ll be hooked!
Ingredients:
– 4 bone-in, skin-on chicken thighs
– 1/2 cup plain Greek yogurt
– 2 tbsp lemon juice
– 2 tsp garam masala powder
– 1 tsp ground cumin
– 1/2 tsp smoked paprika
– 1/4 tsp cayenne pepper
– Salt and pepper, to taste
– 1/4 cup Tikka Masala sauce (homemade or store-bought)
– Fresh cilantro leaves, for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, whisk together yogurt, lemon juice, garam masala powder, cumin, smoked paprika, cayenne pepper, salt, and pepper.
3. Add chicken thighs to the marinade; toss to coat evenly.
4. Place chicken on a baking sheet lined with parchment paper.
5. Bake for 25-30 minutes or until cooked through.
6. Remove from oven and brush with Tikka Masala sauce.
7. Garnish with cilantro leaves, if desired.
Cooking Time: 25-30 minutes
Southern Style Curry Chicken Thighs with Gravy
A twist on traditional Southern comfort food, this recipe combines the rich flavors of curry and chicken to create a mouthwatering dish that’s sure to please.
Ingredients:
– 4-6 bone-in, skin-on chicken thighs
– 1/2 cup curry powder
– 1 tablespoon olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 can (14 oz) coconut milk
– 1 cup chicken broth
– Salt and pepper, to taste
– 2 tablespoons all-purpose flour
Instructions:
1. Preheat oven to 375°F.
2. In a large bowl, whisk together curry powder, salt, and pepper. Add the chicken thighs and toss until coated.
3. Heat the olive oil in a large skillet over medium-high heat. Brown the chicken for 5-7 minutes per side, then transfer to a baking dish.
4. Reduce heat to medium; add the onion and garlic to the skillet. Cook until softened, about 3-4 minutes.
5. Add the coconut milk and chicken broth to the skillet, whisking to combine. Bring to a simmer and cook for 2-3 minutes.
6. Pour the curry gravy over the chicken thighs in the baking dish. Sprinkle with flour.
7. Bake for 30-35 minutes or until the chicken is cooked through.
Cook Time: 45-50 minutes
Persian Saffron Curry Chicken Thighs
Persian Saffron Curry Chicken Thighs Recipe
Experience the rich flavors of Persian cuisine with this aromatic and tender chicken thigh recipe infused with saffron’s subtle yet distinctive note.
Ingredients:
– 4 bone-in, skin-on chicken thighs
– 2 medium onions, thinly sliced
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon ground cinnamon
– 1/2 teaspoon ground cardamom
– 1/4 teaspoon saffron threads, soaked in 1 tablespoon hot water
– 1 can (14 oz) diced tomatoes
– 1 cup chicken broth
– Salt and black pepper, to taste
– Fresh parsley or cilantro, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, whisk together cumin, coriander, cinnamon, cardamom, saffron mixture, salt, and black pepper.
3. Add chicken thighs to the marinade and refrigerate for at least 30 minutes or up to 2 hours.
4. Remove chicken from marinade, letting any excess liquid drip off.
5. In a large oven-safe skillet, heat 2 tablespoons of oil over medium-high. Brown chicken thighs on both sides, about 5-6 minutes per side.
6. Add sliced onions and cook until caramelized, stirring occasionally.
7. Add garlic, diced tomatoes, and chicken broth to the skillet. Bring to a simmer.
8. Return chicken to the skillet, cover with a lid or foil, and transfer to the preheated oven.
9. Cook for 25-30 minutes or until chicken is cooked through and sauce has thickened slightly.
Cooking Time: Approximately 40-45 minutes
Garam Masala Curry Chicken Thighs with Yogurt
This recipe combines the flavors of Indian spices with the tanginess of yogurt, creating a delicious and aromatic dish. Perfect for a weeknight dinner or a special occasion, these Garam Masala Curry Chicken Thighs are sure to please.
Ingredients:
– 4 bone-in, skin-on chicken thighs
– 2 tablespoons ghee or vegetable oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon ground cinnamon
– 1/2 teaspoon ground cardamom
– 1/4 teaspoon ground cayenne pepper (optional)
– 1 can (14 oz) diced tomatoes
– 1 cup plain yogurt
– Salt, to taste
– Fresh cilantro, for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, whisk together ghee or oil, cumin, coriander, cinnamon, cardamom, and cayenne pepper (if using). Add chicken thighs and marinate for at least 30 minutes.
3. Remove chicken from marinade, letting any excess liquid drip off.
4. Heat 1 tablespoon of oil in a large skillet over medium-high heat. Cook chicken for 5-7 minutes per side, or until cooked through.
5. In a small bowl, mix together diced tomatoes and yogurt. Season with salt to taste.
6. Serve chicken thighs with the tomato-yogurt sauce spooned over top. Garnish with fresh cilantro.
Cooking Time: 25-30 minutes
Slow-Cooked Coconut Curry Chicken Thighs
Slow-Cooked Coconut Curry Chicken Thighs: A flavorful and aromatic dish that’s perfect for a cozy night in. This recipe is a twist on traditional chicken curry, with the addition of coconut milk for added richness and creaminess.
Ingredients:
– 4-6 bone-in, skin-on chicken thighs
– 1 can (14 oz) coconut milk
– 2 medium-sized onions, diced
– 3 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon curry powder
– 1/2 teaspoon ground cumin
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Season the chicken thighs with salt, pepper, and a pinch of cumin.
2. Heat oil in a large skillet over medium-high heat. Sear the chicken until browned on both sides, about 5-6 minutes per side. Remove from heat and set aside.
3. In the same skillet, cook the onions and garlic until softened, about 4-5 minutes.
4. Add the ginger, curry powder, and a pinch of salt to the skillet. Cook for an additional minute, stirring constantly.
5. Add the coconut milk and browned chicken back to the skillet. Simmer on low heat for 2-3 hours or overnight.
6. Taste and adjust seasoning as needed. Serve hot, garnished with fresh cilantro leaves.
Cooking Time: 2-3 hours (or overnight)
Summary
Get ready to savor the bold flavors of international cuisine with these 18 spicy curry chicken thigh recipes! From classic Indian and Thai dishes to Caribbean, Jamaican, and Korean twists, there’s something for every taste bud. Discover the perfect blend of spices and herbs to add excitement to your meals. Whether you’re in the mood for creamy coconut milk or tangy yogurt-based curries, these mouth-watering recipes will transport your palate around the world. So, go ahead and spice up your life with these delectable curry chicken thigh creations!