Chicken thigh curry with rice is the British midweek curry when you want juicy bone-in thighs in a mild tomato-and-spice gravy over fluffy rice. Brown Chicken Thighs 900g-1.1kg (Frozen), then simmer in a simple curry sauce until falling from the bone. Shop Chicken Thighs for butcher chicken thighs.
Ingredients
- 900g–1.1kg chicken thighs (bone-in, skin-on)
- 1 onion, chopped; 2 garlic cloves; 1 tbsp grated ginger (optional)
- 2 tbsp oil; 2 tbsp mild curry powder or paste; 1 tsp turmeric; 400g tin chopped tomatoes; 200ml coconut milk or stock; salt
- Basmati rice; coriander or yoghurt to serve
Method
- Pat thighs dry. Heat oil; brown thighs skin-side down until golden; turn and brown the other side. Lift out.
- Soften onion in the same pan; add garlic, ginger, curry powder and turmeric for 1 minute. Stir in tomatoes and coconut milk or stock.
- Return thighs skin-side up. Simmer gently 35–45 minutes until chicken is cooked through (75°C) and sauce is thick. Season.
- Cook rice. Spoon curry over rice; finish with yoghurt or coriander.
- Serve chicken thigh curry with rice — mild British midweek curry.
Drumsticks on the same sauce? Chicken Drumsticks 900g-1.1kg (Frozen) simmer in the same time. Browse Chicken for more chicken packs.