curried chicken thighs

Sheet pan curry chicken and vegetables with tender chicken thighs marinated in a delicious flavourful curry marinade is a complete one pan dinner. 

Sheet Pan Curry Chicken and Vegetables

chicken thighs, skin-on bone-in

soy sauce

vegetable oil

paprika

yellow curry powder

cumin powder

balsamic vinegar

brown sugar

salt

black pepper

potatoes,

teaspoon fresh parsley, finely chopped

In a large bowl, add chicken thighs, soy sauce, vegetable oil, paprika, yellow curry powder, cumin, balsamic vinegar, brown sugar, salt and pepper. Combine well to coat chicken. Add in potatoes and carrots and toss to coat.

Cover bowl tightly and place in the refrigerator to marinate for at least 1 hour, up to overnight.

Preheat the oven to 400 F. Arrange the chicken thighs (skin side up), potatoes, and carrots in a single layer on a large baking sheet and bake for 30 minutes, until the skin is crispy and the internal temperature for the chicken reaches 165 F. Optionally, turn the broiler on high and broil for 2-3 minutes at the end. Broiling will make the skin extra crispy and golden brown.

Serve on its own or with a side of rice, and drizzle extra pan dippings and some parsley on top.

My sister-in-law discovered this delicious recipe on Pinterest. Her whole family loved it, so she shared it with me. I've added the ingredients to my grocery-store list. I'm so excited to enjoy this flavorful meal!

This is a five-star recipe for me,  and I look forward to making it on the weekends to enjoy with the family!

This was sooo good! Perfect blend of ingredients. My husband and I are huge curry fans, but I wanted something quick and healthy. Adding this one to the dinner rotation!

Everyone loved this! I will definitely make it again and again. I love your site, I’ve made a few things now and everything is so good. I have so many of your recipes I want to make and I plan on making them all in 2023! Thank you!!

Tender chicken thighs in a spicy coconut curry sauce

COCONUT CHICKEN with East African Flavors

onions,

garlic cloves, pressed

ginger (2 inch piece)

coriander

cumin

turmeric

chili powder

tomatoes

chicken

jalapeno peppers

unsweetened coconut milk (shake well before opening)

Lemon wedges (to serve on the side)

Toppings (choose your favorites)

peanuts

cilantro

raisins

bananas

Heat oil in a large pot or dutch oven over medium heat until hot but not smoking. Add onions and cook 5-7 minutes until softened and starting to brown. Add garlic and ginger and stir for 20 seconds. Add dry spices and stir for 20 seconds. Add chopped tomatoes and chicken thighs. Cook, stirring, for 5 minutes to cook spices and flavor the chicken. Add coconut milk and chopped jalapeños. Stir to mix. Bring to a boil, then lower heat, cover, and simmer 30-35 minutes, until chicken is cooked through. Let chicken sit for a few minutes. Excess fat will rise to the surface and you can skim some of it off with a spoon.

Serve in deep bowls with basmati rice, lemon wedges and an assortment of toppings. Enjoy!

This recipe is delicious and really quick and easy.  This is going to become a regular recipe in our house!  We are also supporters of Nurturing Minds-a wonderful organization.  Many thanks, Lisa, for sharing information about the organization and for a great addition to our dinner repertoire.

What a nice flavorful dish and it's easy to make.  Loved all of the ingredients and will definitely make this dish again soon. Hade problems with the stars for the rating as it would only go to 4.

Another amazing recipe... whole family loved it.  We garnished with crushed peanuts, cilantro, and a squeeze of lemon.  Served it over some nice at the bottom of the bowl and it was a big hit.  Really wonderful flavors and the chicken thighs were very tender and delicious!

I just made this for a giving circle, Dining For Women, as tomorrow we have our monthly meeting and dinner.  It is delicious and I'm so happy to be brining a dish that echos the mission of DFW: educating and empowering young women internationally.  Thanks for the recipe!

I love this dish, and so does my family! I only use half the coconut, and add in eggplant and zucchini. So satisfyingly flavorful and delicious .

Everyone loved it. Very surprised it was not spicy considering the jalapeños. I will make again soon. I am very interested in more recipes from this culture!  Thank you so much

Top 2 curried chicken thighs recipes from across the web

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Sheet Pan Curry Chicken and Vegetab...

COCONUT CHICKEN with East African F...

Top 2 curried chicken thighs recipes from across the web

The most viewed curried chicken thighs recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Sheet Pan Curry Chicken and Vegetab...

COCONUT CHICKEN with East African F...

The most viewed curried chicken thighs recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine