This easy chicken curry recipe has a mild spice, which can be adapted to heat tolerance, making it the perfect curry to serve to multiple people.
Chicken thighs are more tender and juicy compared to chicken breasts and are much more forgiving in the cooking process as they don’t dry out as quickly. They have a higher fat content and a richer flavor, making them perfect for slow cooking and braising methods commonly used in curry preparations.
I recently made Nigellas Mughlai Chicken Curry but the chicken thighs were rubbery, I couldnt eat the meat at all. I have found this in other curry recipes when I use boneless and skinless chicken thighs and I wondered if I was doing something wrong? Could this be something to do with the product Im buying? Any help and suggestions you have would be great as when I use breasts they are too dry.
The chicken thighs are just sealed in a frying pan and this should only take a minute or two. Make sure that you do not overcrowd the pan as the thighs will steam rather than brown and this could increase the chance of the chicken having a rubbery texture. Once the sauce has been added to the pan, bring it up to boiling point (where there are bubbles around the edge of the pan), then reduce the heat and let the sauce simmer gently (with just the odd bubble on the surface of the sauce) until the chicken is cooked through. Dont let the sauce boil as this can also cause the chicken to take on a rubbery texture. If you are not sure if the chicken is cooked then take the largest piece out and put it on a plate. Pierce the chicken with the tip of a sharp knife and see if the juices coming out are clear. If there are any traces of blood then return the chicken to the pan and cook for a few minutes more, before checking again.
For the Mughlai Chicken (from FEAST) Nigella suggests using chicken thighs as the meat is moister, though chicken breasts can be used instead if preferred. The chicken is briefly browned in a frying pan and then cooked in a creamy, mildly spiced sauce. If the chicken is rubbery in texture then it is likely that it is being overcooked, or cooked too fiercely.
Easy Chicken Thigh Curry
- ▢ 1 kg chicken thighs, on the bone, skin on (£2.07)
- ▢ 40 g ginger, peeled (£0.50)
- ▢ 50 g fresh chillies, seeds removed (if you like it mild) (£0.47)
- ▢ 4 cloves of garlic (£0.69/3)=(£0.23)
- ▢ 1 onion, finely diced (£0.09)
- ▢ 500g passata (£0.45)
- ▢ 1 bunch of fresh coriander, torn (£1.00/2)=(£0.50)
- ▢ 180 g green beans, optional, steamed to serve (£0.89)
- ▢ 250 g brown rice, cooked according to packet instructions (£1.45/4)=(£0.36)
- ▢ 50 g (2 handfuls) of spinach (£0.85/2)=(£0.43)
- ▢ 2 tbsp yogurt (£0.85/2)=(£0.43)
- ▢ 1 lime, cut into wedges to serve (£0.17)
- ▢ ½ tbsp rapeseed oil
- ▢ 1 tbsp mild curry powder
- ▢ 6 tbsp tomato puree
- ▢ 600 ml chicken stock
- Fry the chicken thighs skin facing down in rapeseed oil on a medium heat. After around 10 minutes, the fats from the chicken will start to render and the skin will crisp up nicely. Rotate and cook for another 10 minutes. Season with salt.
- Meanwhile, blend the peeled ginger, garlic and chillies to form a rough paste. To help the blender out, add a tbsp or two of water.
- Set the crispy chicken thighs aside (they’re not fully cooked yet, don’t worry). Then to the pan, add the diced onions to sweat until translucent, frying for approx 5 minutes. Season with salt.
- Next, add the paste to the pan along with the curry powder. Fry for a couple of minutes before adding the tomato puree and a splash of stock. Continue to fry for around 5 minutes, until the tomato puree darkens in colour.
- Pour the stock and the passata into the pan and stir to combine. Place the chicken thighs, skin facing up this time, back into the pan and reduce to a low simmer, setting a timer for 20 minutes. The chicken thighs should be cooked after this time. Set aside and take the curry off the heat. To prevent the yogurt from splitting, add a tbsp of the curry into a bowl with the yogurt. Stir to combine then pour the yogurt into the curry along with the spinach.
- Once the spinach has wilted, add the thighs back into the pan and top with fresh coriander and lime. Serve with brown rice and an optional portion of green beans.
- Leave the chicken thighs undisturbed during frying to allow the skin to crisp up and render the chicken fats for delicious flavor.
- Adjust the heat to prevent the skin from burning while ensuring it crisps up.
- Season each element/ingredient at each stage of the recipe to enhance the flavors and achieve a better end result. Additionally, adjust the spice level according to your preference by adding or reducing chillies and seeds.
I started Beat the Budget in 2018 whilst at uni to share healthy but cheap recipes that didn’t break the bank. I had/still have a weekly food budget of £20 and now I’ve created over 400 recipes at around £1 a portion. I hope you love them!
How a Michelin Star Indian Chef Makes Chicken Curry at Home | Passport Kitchen | Epicurious
FAQ
Is curry better with thighs or breast?
Why are chicken thighs better for curry?
Which part of the chicken is best for curry?
Can you overcook chicken thighs in curry?
Is chicken thigh Curry easy?
This chicken thigh curry is bursting with aromatic flavours, using staple ingredients, making it super easy. This easy chicken curry recipe has a mild spice, which can be adapted to heat tolerance, making it the perfect curry to serve to multiple people. This chicken thigh curry recipe is one of my go to recipes for a number of reasons.
Is curry healthy to eat?
Curry leaves are loaded with nutrients especially vitamin-A, vitamin-C, vitamin-B6, calcium, iron and potassium. They support liver functioning, eye health, bowel movements, hair growth, hyperlipidemia etc. Curry leaves can be consumed as seasonings, dry powders and even as spreads. They can also be used in coconut oil as a hair growth remedy and hair-mask for nourishment.
Can I use skinless chicken thighs for Curry?
It’s best to use skinless chicken thighs so the curry is not fatty. If you prefer to use skin on chicken thighs then discard the fat after browning the chicken before proceeding to sautee the onions. If the curry is too thick you can add water or chicken broth to thin it down.
Can you use curry powder to make chicken thighs?
You can use homemade curry powder or store-bought curry powder but make sure it’s a good one as this will determine to an extent how your curry turns out. This curried chicken thighs is low carb, high in protein, comforting, satisfying, and delicious. Chicken thighs – skinless boneless or bone-in chicken thighs.