Curried Chicken Thighs

Bursting with aromatic flavor, this Indian-inspired favorite is spicy and super easy on the budget.

Makes 5 servings


  • 5 bone-in, skin-on chicken thighs
  • salt and pepper
  • 4 tbsp. olive oil
  • 2 carrots, medium dice
  • 1 large red onion, medium dice
  • 2 bell peppers, any color, medium dice
  • 2 large tomatoes, medium dice
  • 2 tbsp. garlic, chopped
  • 12 oz. light sour cream or 1 can coconut milk
  • 1 1/2 cups heavy cream
  • 1/2 cup low sodium chicken stock
  • 1 tbsp. curry powder
  • 1 tsp. cumin
  • 1/2 tsp. turmeric
  • sprinkle of cayenne
  • 1 cinnamon stick
  • ¼ cup chopped cilantro


  1. Heat a large pan (preferably cast iron) over medium heat.
  2. Season thighs with salt and pepper, then add 2 tbsp of oil to the hot pan.
  3. Add chicken to the pan, skin side down. As the chicken skin starts to get crispy, drain the excess fat into a disposable container, such as an empty tin can.
  4. Cook for 10–15 minutes or until the skin is browned and crispy. Flip the thighs and cook for 7 more minutes, then remove from the pan and set aside. Don’t wipe the pan clean, because you’ll want to keep those brown bits of goodness!
  5. Add the remaining oil to the pan, then add the veggies* and garlic and cook for 7 minutes.
  6. Next, add the sour cream or coconut milk to the pan, scraping up all of those brown bits on the bottom of the pan.
  7. Add the cream, stock, spices and cilantro to the pan.
  8. Bring everything to a boil and then reduce down to a simmer.
  9. Return the chicken thighs to the pan skin side up and cook until it’s done and the sauce has thickened (about 10 minutes).
  10. Taste and season with salt and pepper.
  11. Serve with cauliflower rice, brown rice or simply on its own!

*You can also add 10 oz of spinach or kale to the dish for a little extra veggie power!