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Coconut Curried Chicken Thighs

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PREP TIME
20 min
COOKING TIME
40 min
TOTAL TIME
60 min
SERVINGS
5 servings
Dinner Indian
Coconut Curried Chicken Thighs
Ingredients
  • 4 skinless, boneless chicken thighs, cubed
  • salt and pepper to taste
  • 5 tablespoons curry powder
  • 1 teaspoon paprika
  • 3/4 teaspoon ground cinnamon
  • 3/4 teaspoon ground ginger
  • 1/2 teaspoon ground turmeric
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 bay leaf
  • 3 tablespoons olive oil
  • 1 (14 ounce) can coconut milk
  • 1 (5.3 ounce) container Greek yogurt
  • 2 tablespoons tomato paste
  • 1 (16 ounce) canned chickpeas, drained and rinsed
  • 1 cup frozen peas
  • 4 tablespoons crushed pineapple
  • 1/2 lemon, juiced
  • 1/4 teaspoon cayenne pepper
Instructions
1
Prepare the protein component by sprinkling salt and pepper over cubed chicken, then set it aside for later use.
2
Heat a large dry skillet over medium heat and allow it to warm up before adding the spice blend. Allow the curry powder to lightly brown and become fragrant, stirring constantly, for 2-3 minutes. Add paprika, cinnamon, ginger, and turmeric to the skillet and stir constantly for another minute. Introduce onion, garlic, and bay leaf into the mix, stirring continuously to combine.
3
Pour olive oil into the skillet and blend it with the onion mixture. Combine chicken, coconut milk, yogurt, tomato paste, salt, and pepper in a bowl and then merge it with the spices in the skillet. Stir everything together thoroughly.
4
Add chickpeas, peas, and pineapple to the bowl with the chicken mixture. Bring the entire mixture to a boil, then lower the heat and let it simmer for 20-25 minutes. Remove the bay leaf from the skillet before adding lemon juice and cayenne pepper to the mixture. Allow it to simmer for an additional 5 minutes.
5
Taste and adjust the seasoning of your dish according to your preferences.