When it comes to flavorful and aromatic dishes, few cuisines can rival the bold and spicy world of curry. And when you combine that rich flavor profile with the tender and juicy texture of chicken thighs, you get a culinary match made in heaven. In this article, we’re excited to share 18 Spicy Curry Chicken Thigh Recipes from around the world that will tantalize your taste buds and leave you wanting more.
From the creamy coconut milk-based curries of Southeast Asia to the spicy and smoky flavors of Indian and Middle Eastern cuisine, these recipes showcase a diverse array of international influences. Whether you’re in the mood for something mild and comforting or bold and adventurous, we’ve got you covered with our collection of mouth-watering curry chicken thigh recipes. So go ahead, get your curry on, and discover new flavors to spice up your meal routine!
Coconut Curry Chicken Thighs with Lemongrass
Experience the flavors of Southeast Asia with this aromatic and creamy coconut curry recipe, featuring tender chicken thighs infused with the brightness of lemongrass.
Ingredients:
– 4 boneless, skinless chicken thighs
– 1/2 cup coconut milk
– 2 tablespoons curry powder
– 1 tablespoon grated fresh ginger
– 2 stalks lemongrass, bruised
– 1 can (14 oz) diced tomatoes
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat 2 tablespoons of oil over medium-high heat.
3. Add the chicken thighs and cook until browned on both sides, about 5-7 minutes per side.
4. Remove the chicken from the skillet and set aside.
5. Add the curry powder, ginger, and lemongrass to the skillet and cook for 1 minute.
6. Stir in coconut milk, diced tomatoes, salt, and pepper.
7. Return the chicken thighs to the skillet and simmer until cooked through, about 20-25 minutes.
8. Garnish with cilantro leaves, if desired.
Cooking Time: 30-35 minutes
Thai Red Curry Chicken Thighs with Basil
Experience the bold flavors of Thailand with this easy-to-make recipe that combines tender chicken thighs with a rich and spicy red curry sauce, finished with fresh basil leaves.
Ingredients:
– 4 boneless, skinless chicken thighs
– 2 tablespoons vegetable oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 2 tablespoons Thai red curry paste
– 2 cups coconut milk
– 1 cup water or chicken broth
– 1 teaspoon fish sauce (optional)
– Salt and pepper to taste
– Fresh basil leaves, chopped (for garnish)
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add onion, garlic, and ginger; cook until onion is translucent.
3. Add curry paste; cook for 1 minute, stirring constantly.
4. Add coconut milk, water or broth, and fish sauce (if using); stir to combine.
5. Add chicken thighs; simmer for 20-25 minutes or until cooked through.
6. Season with salt and pepper to taste.
7. Garnish with chopped basil leaves.
Cooking Time: 30-35 minutes
Japanese Curry Chicken Thighs with Potatoes
Experience the warm comfort of Japanese curry with this simple recipe featuring tender chicken thighs and crispy potatoes. Perfect for a quick weeknight dinner or weekend meal prep!
Ingredients:
– 4-6 bone-in, skin-on chicken thighs
– 2 large potatoes, peeled and cut into 1-inch wedges
– 2 tablespoons Japanese curry powder
– 2 tablespoons soy sauce
– 2 tablespoons honey
– 1 tablespoon vegetable oil
– Salt and pepper to taste
– Fresh cilantro or green onions for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, whisk together curry powder, soy sauce, and honey.
3. Add the chicken thighs and toss until coated.
4. Line a baking sheet with parchment paper. Place the chicken and potatoes on the sheet in a single layer.
5. Drizzle with vegetable oil and season with salt and pepper.
6. Bake for 25-30 minutes or until chicken is cooked through and potatoes are tender.
7. Garnish with cilantro or green onions, if desired.
Cooking Time: 25-30 minutes
Indian Butter Chicken Thigh Curry
A classic Indian recipe that combines tender chicken thighs with a rich and creamy tomato-based curry sauce, flavored with butter, spices, and aromatic herbs. Perfect for a cozy dinner or special occasion.
Ingredients:
– 1 pound boneless, skinless chicken thighs
– 2 large onions, thinly sliced
– 2 cloves garlic, minced
– 1 can (14 oz) diced tomatoes
– 1 cup heavy cream
– 2 tablespoons butter
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon garam masala powder
– Salt and pepper to taste
– Fresh cilantro leaves, chopped (optional)
Instructions:
1. Heat oil in a large skillet over medium heat. Add onions and cook until golden brown (5-7 minutes).
2. Add garlic, cumin, coriander, and garam masala powder. Cook for 1 minute.
3. Add chicken thighs and cook until browned (5-6 minutes per side).
4. Stir in diced tomatoes and heavy cream. Bring to a simmer.
5. Reduce heat to low and let curry sauce thicken while the flavors meld together (10-12 minutes).
6. Stir in butter until melted. Season with salt and pepper to taste.
7. Garnish with chopped cilantro leaves, if desired.
Cooking Time: 30-35 minutes
Jamaican Curry Chicken Thighs with Scotch Bonnet
Experience the bold flavors of Jamaica with this aromatic curry dish featuring chicken thighs, Scotch bonnet peppers, and a blend of warming spices. This recipe is perfect for a quick weeknight dinner or special occasion.
Ingredients:
– 4-6 bone-in, skin-on chicken thighs
– 2 scotch bonnet peppers, chopped (use gloves when handling)
– 2 medium onions, chopped
– 2 cloves garlic, minced
– 1 tablespoon curry powder
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric
– 1/4 teaspoon cayenne pepper
– Salt and black pepper, to taste
– 2 tablespoons vegetable oil
– 2 cups chicken broth
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine chicken thighs, scotch bonnet peppers, onions, garlic, curry powder, cumin, turmeric, and cayenne pepper. Mix well.
3. Heat oil in a large skillet over medium-high heat. Add the chicken mixture and cook for 5 minutes, or until browned on all sides.
4. Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until cooked through.
5. Serve hot with rice or roti, garnished with chopped fresh cilantro (optional).
Cooking Time: 35-40 minutes
Massaman Curry Chicken Thighs with Peanuts
This Thai-inspired dish is a flavorful and aromatic fusion of sweet and spicy flavors, featuring succulent chicken thighs smothered in a rich Massaman curry sauce and topped with crunchy peanuts.
Ingredients:
– 4 bone-in, skin-on chicken thighs
– 2 tablespoons vegetable oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 2 teaspoons Massaman curry paste
– 1 can (14 oz) coconut milk
– 1/2 cup peanuts
– 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, garlic, and ginger; cook until onion is translucent.
3. Add curry paste; cook for 1 minute.
4. Add chicken thighs; cook until browned on both sides, about 5-6 minutes per side.
5. Transfer to the oven; bake for 20-25 minutes or until cooked through.
6. Stir in coconut milk and peanuts. Season with salt and pepper to taste.
7. Garnish with cilantro leaves.
Cooking Time: 35-40 minutes
Green Curry Chicken Thighs with Bamboo Shoots
This recipe combines the bold flavors of green curry paste with succulent chicken thighs and crunchy bamboo shoots, creating a dish that’s both comforting and exotic.
Ingredients:
– 4 bone-in, skin-on chicken thighs
– 2 cups bamboo shoots, sliced into thin strips
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 2 tablespoons green curry paste
– 1 can (14 oz) coconut milk
– 1 cup chicken broth
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Heat oil in a large skillet over medium-high heat. Add garlic, ginger, and bamboo shoots; cook until tender, about 5 minutes.
2. Add the chicken thighs and cook until browned on both sides, about 6-8 minutes.
3. Stir in green curry paste and cook for 1 minute.
4. Add coconut milk and chicken broth; bring to a simmer.
5. Reduce heat to low and let cook for 10-12 minutes or until the chicken is cooked through.
6. Season with salt and pepper to taste. Garnish with cilantro leaves.
Cooking Time: 20-22 minutes
Yellow Curry Chicken Thighs with Turmeric
A flavorful and aromatic curry dish that combines the warmth of turmeric with the richness of coconut milk, served with tender chicken thighs.
Ingredients:
– 4 bone-in, skin-on chicken thighs
– 2 tablespoons vegetable oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon ground turmeric
– 1/2 teaspoon yellow curry powder
– 1 can (14 oz) coconut milk
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat oil in a large skillet or Dutch oven over medium-high heat.
2. Add onion, garlic, and ginger; cook until onion is translucent, about 5 minutes.
3. Add chicken thighs; cook until browned on both sides, about 6-8 minutes.
4. Add turmeric, curry powder, and coconut milk; stir to combine.
5. Reduce heat to medium-low and simmer, covered, for 20-25 minutes or until chicken is cooked through.
6. Season with salt and pepper to taste.
7. Garnish with cilantro leaves, if desired.
Cooking Time: 25-30 minutes
Panang Curry Chicken Thighs with Kaffir Lime
Savor the bold flavors of Thailand with this aromatic curry dish featuring juicy chicken thighs and fragrant kaffir lime leaves.
Ingredients:
– 4-6 bone-in, skin-on chicken thighs
– 2 tablespoons vegetable oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 tablespoon Panang curry paste
– 2 cups coconut milk
– 1 cup water
– 1/4 teaspoon salt
– Fresh kaffir lime leaves, chopped (about 6-8 leaves)
– Fresh cilantro leaves for garnish
Instructions:
1. Heat oil in a large skillet or Dutch oven over medium-high heat.
2. Add onion and cook until softened, about 3 minutes.
3. Add garlic, ginger, and curry paste; cook for an additional minute.
4. Add chicken thighs; brown on all sides, about 5-6 minutes.
5. Pour in coconut milk and water; bring to a simmer.
6. Reduce heat to medium-low; let cook for 20-25 minutes or until chicken is cooked through.
7. Stir in chopped kaffir lime leaves and season with salt.
8. Garnish with fresh cilantro and serve over rice or noodles.
Cooking Time: 25-30 minutes
Malaysian Curry Chicken Thighs with Coconut Milk
This flavorful recipe combines tender chicken thighs with a rich and creamy coconut milk-based curry, infused with the aromatic spices of Malaysia. 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 tablespoon grated fresh ginger
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric powder
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 can (14 oz) coconut milk
– 2 tablespoons vegetable oil
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add onions and cook until softened, about 3 minutes.
3. Add garlic, ginger, cumin, curry powder, turmeric, salt, and pepper; cook for 1 minute.
4. Add chicken thighs; cook until browned on both sides, about 5-6 minutes per side.
5. Pour in coconut milk; bring to a simmer.
6. Reduce heat to low and let cook, covered, for 20-25 minutes or until chicken is cooked through.
7. Serve hot over rice or noodles.
Cooking Time: 30-40 minutes
Goan Curry Chicken Thighs with Tamarind
Experience the bold flavors of Goa with this classic curry dish, featuring tender chicken thighs cooked in a rich and tangy tamarind-based sauce.
Ingredients:
– 4-6 bone-in, skin-on chicken thighs
– 2 medium onions, diced
– 3 cloves garlic, minced
– 1 cup fresh tamarind paste or 2 tablespoons tamarind extract
– 1 teaspoon ground cumin
– 1/2 teaspoon ground coriander
– 1/4 teaspoon turmeric powder
– 1/4 teaspoon red chili powder (optional)
– Salt, to taste
– Vegetable oil, for frying
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large skillet over medium-high heat. Add onions and cook until golden brown.
2. Add garlic, cumin, coriander, turmeric, and chili powder (if using). Cook for 1 minute, stirring constantly.
3. Add chicken thighs and cook until browned on all sides, about 5-7 minutes.
4. In a blender or food processor, blend tamarind paste with 1 cup water to create a smooth paste.
5. Add the tamarind paste to the skillet and stir to combine. Reduce heat to low and simmer for 10-15 minutes or until chicken is cooked through.
6. Season with salt to taste. Garnish with cilantro leaves, if desired.
Cooking Time: 30-40 minutes
Burmese Curry Chicken Thighs with Chickpeas
This flavorful and aromatic curry dish is a staple of Burmese cuisine, perfect for a weeknight dinner or special occasion. The combination of tender chicken thighs, creamy coconut milk, and tangy chickpeas will transport your taste buds to the streets of Yangon.
Ingredients:
– 4-6 bone-in, skin-on chicken thighs
– 2 medium onions, diced
– 3 cloves garlic, minced
– 1 can (14 oz) chickpeas, drained and rinsed
– 2 tbsp curry paste
– 2 tsp ground cumin
– 1 tsp turmeric powder
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1 can (14 oz) coconut milk
– 2 tbsp vegetable oil
– Fresh cilantro, chopped (optional)
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add onions and cook until caramelized, about 5 minutes.
3. Add garlic and cook for an additional minute.
4. Add chicken thighs and cook until browned on both sides, about 6-8 minutes.
5. Add curry paste, cumin, turmeric, salt, and pepper; stir to combine.
6. Stir in chickpeas and coconut milk; bring to a simmer.
7. Reduce heat to low and let cook for 20-25 minutes or until chicken is cooked through.
Cooking Time: 30-40 minutes
Afghan Curry Chicken Thighs with Yogurt Sauce
This recipe combines the rich flavors of Afghan curry with the tender juiciness of chicken thighs, served with a refreshing yogurt sauce. Perfect for a weeknight dinner or special occasion.
Ingredients:
– 4-6 bone-in, skin-on chicken thighs
– 2 medium onions, thinly sliced
– 3 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– 1/2 teaspoon cayenne pepper (optional)
– 1 can (14 oz) diced tomatoes
– 1 cup chicken broth
– Salt and black pepper, to taste
– 1 cup plain yogurt
– 2 tablespoons chopped fresh cilantro (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, whisk together cumin, curry powder, turmeric, and cayenne pepper (if using). Add the chicken thighs and toss to coat evenly.
3. Heat oil in a large skillet over medium-high heat. Brown the chicken thighs for 5-7 minutes per side. Transfer to a baking sheet and bake for 20-25 minutes or until cooked through.
4. Meanwhile, cook the sliced onions and minced garlic in the same skillet over medium-low heat until caramelized and golden brown (about 10-12 minutes).
5. Stir in grated ginger, diced tomatoes, chicken broth, salt, and black pepper. Bring to a simmer.
6. In a small bowl, mix together plain yogurt and chopped cilantro (if using). Serve the chicken thighs with the curry sauce and yogurt sauce.
Cooking Time: 40-50 minutes
Filipino Curry Chicken Thighs with Pineapple
Experience the bold flavors of the Philippines with this unique curry chicken recipe, infused with sweet and tangy pineapple. This dish is perfect for a quick weeknight dinner or a weekend lunch.
Ingredients:
– 4 bone-in, skin-on chicken thighs
– 2 tablespoons vegetable oil
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 tablespoon curry powder
– 1 teaspoon ground cumin
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 cup pineapple chunks (fresh or canned)
– 2 tablespoons coconut milk
– 2 tablespoons fish sauce (optional)
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add onion and garlic; cook until softened, about 3 minutes.
3. Add chicken; cook until browned on both sides, about 5-6 minutes.
4. Add curry powder, cumin, salt, and pepper; stir to combine.
5. Add pineapple chunks and coconut milk; simmer for 10-12 minutes or until chicken is cooked through.
6. Taste and adjust seasoning as needed.
Cooking Time: 20-22 minutes
Singaporean Curry Chicken Thighs with Laksa Leaves
This classic Singaporean dish combines tender chicken thighs with a flavorful curry sauce and the unmistakable aroma of laksa leaves. A perfect blend of spices, creaminess, and freshness that will transport you to the streets of Little India.
Ingredients:
– 4-6 bone-in, skin-on chicken thighs
– 2 medium onions, diced
– 3 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric powder
– 1/2 teaspoon curry powder
– 1 can (14 oz) coconut milk
– 1 cup water or chicken broth
– 1/4 cup laksa leaves, chopped (or substitute with Thai basil)
– Salt and pepper to taste
– Cooking oil for frying
Instructions:
1. Heat oil in a large skillet over medium-high heat. Add onions and cook until caramelized.
2. Add garlic, ginger, cumin, turmeric, and curry powder. Cook for 1 minute, stirring constantly.
3. Add chicken thighs and cook until browned on both sides.
4. Pour in coconut milk and water/chicken broth. Bring to a simmer.
5. Reduce heat to low and let cook for 20-25 minutes or until chicken is cooked through.
6. Stir in chopped laksa leaves (or Thai basil). Season with salt and pepper to taste.
Cooking Time: 30-40 minutes
Vietnamese Curry Chicken Thighs with Star Anise
Experience the bold flavors of Vietnam with this aromatic curry dish featuring tender chicken thighs and a fragrant blend of spices. This recipe is a perfect representation of Vietnamese cuisine’s harmonious balance of sweet, sour, salty, and spicy notes.
Ingredients:
– 4-6 bone-in, skin-on chicken thighs
– 2 tablespoons vegetable oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon ground cumin
– 1/2 teaspoon curry powder
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 whole star anise pods
– 1 can (14 oz) coconut milk
– 1 cup chicken broth
– Fresh cilantro leaves, chopped (optional)
Instructions:
1. Heat oil in a large skillet or Dutch oven over medium-high heat.
2. Add onion and cook until softened, about 3-4 minutes.
3. Add garlic, ginger, cumin, curry powder, salt, and pepper; cook for 1 minute.
4. Add chicken thighs and star anise pods; brown on both sides, about 5-6 minutes per side.
5. Pour in coconut milk and chicken broth; bring to a simmer.
6. Reduce heat to medium-low and let cook for 20-25 minutes or until the chicken is cooked through.
7. Garnish with chopped cilantro leaves, if desired.
Cooking Time: 25-30 minutes
Trinidadian Curry Chicken Thighs with Green Seasoning
Experience the bold flavors of Trinidad and Tobago with this mouthwatering curry chicken recipe, infused with the pungent aroma of green seasoning.
Ingredients:
– 4-6 bone-in, skin-on chicken thighs
– 2 tablespoons vegetable oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 teaspoon grated ginger
– 1 tablespoon Trinidadian curry powder (or substitute with a mild Indian curry powder)
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 tablespoons green seasoning (a blend of herbs and spices commonly used in Caribbean cuisine)
– 1 cup coconut milk or heavy cream
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add onion, garlic, and ginger; cook until onion is translucent.
3. Add chicken thighs; cook for 5-7 minutes per side, or until browned.
4. In a small bowl, mix curry powder, salt, and pepper. Sprinkle over the chicken; stir to coat.
5. Pour in coconut milk or heavy cream; bring to a simmer.
6. Add green seasoning; stir well to combine.
7. Reduce heat to medium-low; cook for an additional 10-15 minutes, or until chicken is cooked through.
Cooking Time: Approximately 30-40 minutes.
Ethiopian Doro Wat Chicken Thighs with Berbere Spice
Experience the bold flavors of Ethiopia with this classic chicken thigh dish, marinated in a rich and aromatic berbere spice mixture. This recipe is a perfect representation of the country’s love for hearty stews and spices.
Ingredients:
– 4 boneless, skinless chicken thighs
– 2 tbsp berbere spice blend (available at most African or Middle Eastern markets)
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 tsp ground cumin
– 1/2 tsp paprika
– Salt and black pepper, to taste
– 1 cup chicken broth
– 1 tbsp vegetable oil
Instructions:
1. In a large bowl, whisk together berbere spice blend, onion, garlic, cumin, paprika, salt, and black pepper.
2. Add the chicken thighs to the marinade and coat evenly. Cover and refrigerate for at least 2 hours or overnight.
3. Preheat oven to 375°F (190°C). Remove the chicken from the marinade, letting any excess liquid drip off.
4. Heat the oil in a large Dutch oven over medium-high heat. Brown the chicken thighs on both sides, about 5-7 minutes. Transfer the pot to the preheated oven and cook for 20-25 minutes or until the chicken is cooked through.
5. Remove from the oven and add the chicken broth. Simmer for an additional 5-10 minutes to allow the sauce to thicken.
Cooking Time: 35-40 minutes
Summary
Get ready to spice up your meal routine with these 18 mouth-watering spicy curry chicken thigh recipes from around the world! From creamy coconut curries to bold and zesty Thai red curries, this collection has something for every taste bud. Explore international flavors like Japanese curry with potatoes, Indian butter chicken, Jamaican scotch bonnet, and many more. With a range of spice levels and ingredient combinations, you’ll never run out of ideas for delicious and satisfying meals. Dive in and discover your new favorite curry recipe!
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