curried chicken thighs recipe.

Curried Chicken Thighs:

Ingredients
8 bone-in, skin-on chicken thighs
2 tablespoons vegetable oil
1 large onion, finely chopped
4 cloves garlic, minced
1 tablespoon fresh ginger, minced
2 tablespoons curry powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon turmeric
1 teaspoon paprika
1/2 teaspoon cayenne pepper (optional)
1 can (14 oz) coconut milk
1 can (14 oz) diced tomatoes
1 cup chicken broth
Salt and pepper to taste
Fresh cilantro, chopped (for garnish)
Cooked rice or naan bread (for serving)
Instructions
Prepare the Chicken:

Pat the chicken thighs dry with paper towels and season with salt and pepper.
Brown the Chicken:

Heat the vegetable oil in a large skillet or Dutch oven over medium-high heat.
Add the chicken thighs, skin-side down, and cook until the skin is golden brown and crispy, about 5-7 minutes.
Flip the chicken and cook for another 3-4 minutes. Remove the chicken from the skillet and set aside.
Cook the Aromatics:

In the same skillet, add the chopped onion and cook until softened, about 5 minutes.
Add the garlic and ginger, and cook for another 1-2 minutes, until fragrant.
Add the Spices:

Stir in the curry powder, cumin, coriander, turmeric, paprika, and cayenne pepper (if using). Cook for 1-2 minutes, until the spices are fragrant.
Add the Liquids:

Pour in the coconut milk, diced tomatoes (with their juices), and chicken broth. Stir to combine.
Simmer the Chicken:

Return the chicken thighs to the skillet, skin-side up. Bring the mixture to a simmer, then reduce the heat to low.
Cover and cook for 25-30 minutes, until the chicken is cooked through and tender.
Adjust Seasoning:

Taste the sauce and adjust the seasoning with salt and pepper, as needed.
Serve:

Garnish the curried chicken thighs with fresh cilantro.
Serve over cooked rice or with naan bread.
Tips
For extra flavor, marinate the chicken thighs in some of the spices and a bit of yogurt for a few hours before cooking.

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