Easy Curry Chicken Recipe with Chicken Thighs | Chef Zee Cooks

Chop up the onions, red bell peppers, and scallions.

Season the chicken thighs with kosher salt and black pepper.

Heat a skillet and add vegetable oil.

Once the oil is hot, add a little sugar to help brown the chicken.

Brown the chicken thighs on all sides, then remove them from the skillet.

Add more oil to the skillet and sauté the chopped vegetables with kosher salt and black pepper.

Toast the curry powder, turmeric, and garam masala in the skillet for about 3 to 5 minutes.

Add the browned chicken back into the skillet and incorporate it with the vegetables and spices.

Pour in water and add cilantro, then stew over medium-low heat for about 20 minutes, adding extra water if needed.

Once the liquid has reduced by about half, stir in plain Greek yogurt for a smooth texture.

Add garlic at the end to retain its flavor.

Serve the curry chicken over white rice, garnished with extra scallions.

Equipment Needed

Dietary

Allergens