Easy Curry Chicken Thighs

Here’s the background to the creation of this dish. I asked my wonderful husband to take out two chicken breasts in the morning because I had forgotten to when I went to work. He smartly took out three because they looked small and they were defrosted by the time I got home. Awesome. The only problem was that they were bone-in skin-on chicken thighs and they were really small. So I took out three more, defrosted them quickly and got to pan searing them before baking in a delicious curry and coconut milk bath. They turned out most excellently and would be great served over steamed veggies and rice. This recipe takes just 15 minutes to whip up and spends about 40 minutes in the oven, so you have lots of time to do other things, like enjoy a glass of wine.

Easy Curry Chicken Thighs


  • 6 chicken thighs, skin on and bone in
  • 1 tbsp coconut oil (or olive oil or butter)
  • salt and pepper to taste
  • 1 jalapeño pepper, minced
  • 4 cloves of garlic, minced
  • 3 green onions, sliced
  • 1/4 cup of curry powder (hot, mild, or regular, up to you!)
  • 1 tbsp apple cider vinegar
  • 1 cup of coconut milk (about 2/3 of a can)


  1. Heat oven to 375°F. Have a medium-sized (deep is best) casserole dish at the ready.
  2. In a large skillet, start oil over medium heat.
  3. Sprinkle your chicken thighs liberally with salt and pepper. Place all thighs, skin-side down in the oil.
  4. Cook the thighs over medium-high heat for about 5 minutes a side, until they’ve browned up nicely. Remove to the casserole dish, try to keep them in a single layer.
  5. Remove excess oil and grease from the pan, leaving just about a tablespoon.
  6. Add the minced garlic and jalapeño, as well as the sliced onions.
  7. Sauté over medium heat for 5 minutes, until fragrant.
  8. Add the curry powder and apple cider to the pan and stir well to form a loose paste.
  9. Dab the curry paste over the chicken thighs, trying to ensure that each thigh has some. Pour the coconut milk overtop of everything.
  10. Bake in the oven for 35-40 minutes, until the chicken is cooked through, the sauce is bubbling and has browned on top.
  11. Serve with rice, steamed veggies, or both!

The thighs are all arranged and the green stuff is cooking!

The curry paste.

Straight from the oven.

One thought on “Easy Curry Chicken Thighs

  1. wwwwow. this was cheap, quick, easy and ammmmmazing. the chicken was incredibly tender… i cooked two thighs for 25 minutes in the middle of the oven then left them in the oven(after turning it off) for about 10 minutes.

    I served it with a Hawaiian purple(sweet) potato with brown sugar and butter and rice. i’ll be repeating it soon and can’t wait to try more of your recipes!

    I’m a total snob.

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