Curried Chicken Thighs

READY IN: 25mins
Recipe by Kitchen Witch Steph

This recipe came from a friend who helped me complete my mission to find a curry that I like. On my last out of town visit to her, she even took me to her local grocery store to buy her favorite curry powder. It's a Madras blend by Sun Brand, very mild and not at all aggressively spiced. And what do you know? I now like curry. I only buy the boneless thighs when they are on sale. Bone-in thighs with the skin removed work equally as well. A little less water is needed using those but a bit more cooking time is needed.

Top Tweak by Destini M.

I baked the bone-in chicken thighs until almost done. In a large frying pan I sautéed the onions until opaque, added one can of coconut milk and one can of water, scraping the bits from the bottom of the pan, then the spices times 3. Add chicken to sauce and simmer until cooked through. Remove the chicken to a plate. Add sour cream. Serve chicken and sauce over rice. For those in the family who enjoy a little spice, sprinkle with asian spicy powder. It was a hit and we'll make it again!

Ingredients Nutrition


  1. Cut chicken into 1-inch strips. I have kept bone-in thighs whole.
  2. Heat oil in 10-inch skillet until hot.
  3. Cook chicken in oil over medium-high heat until brown on all sides.
  4. Sprinkle with remaining ingredients except sour cream.
  5. Reduce heat. Cover and simmer about 10 minutes or until chicken is done. (longer for bone-in thighs.
  6. Turn off heat. Stir in sour cream.

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