Indian Curried Chicken Thighs

Cook delicious curry chicken thighs with chickpeas, pineapple, peas, coconut milk, Greek yogurt, and Indian spices, and serve with naan and rice.

• Preparation Time: 20 mins
• Cooking Time: 40 mins
• Total Time: 60 mins
• Calories: 603 Calories

Ingredients

• ¾ teaspoon ground cinnamon
• ¾ teaspoon ground ginger
• 3 tablespoons olive oil
• 1 (14 ounce) can coconut milk
• ½ lemon, juiced
• salt and pepper to taste
• 1 teaspoon paprika
• ¼ teaspoon cayenne pepper
• 1 small onion, chopped
• 1 bay leaf
• 2 cloves garlic, minced
• ½ teaspoon ground turmeric
• 2 tablespoons tomato paste
• 5 tablespoons curry powder
• 1 cup frozen peas
• 4 skinless, boneless chicken thighs, cubed
• 1 (5.3 ounce) container Greek yogurt
• 1 (16 ounce) canned chickpeas, drained and rinsed
• 4 tablespoons crushed pineapple

Recipe Instructions

Step 1

Season cubed chicken with salt and pepper and set aside.

Step 2

Preheat a large dry skillet over medium heat. Add curry powder and toast until lightly browned and fragrant, stirring constantly, 2 to 3 minutes. Add paprika, cinnamon, ginger, and turmeric and roast, stirring constantly, for 1 to 2 minutes. Stir in onion, garlic, and bay leaf. Pour in olive oil and mix to combine.

Step 3

Mix chicken, coconut milk, yogurt, tomato paste, salt, and pepper into the spices in the skillet. Stir well to combine. Mix in chickpeas, peas, and pineapple. Bring mixture to a boil, reduce heat, and simmer for 20 to 25 minutes. Remove bay leaf and stir in lemon juice and cayenne pepper. Simmer for 5 more minutes. Taste and adjust the seasoning to your liking.