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Want to spice up the night with your loved one? My Indian-inspired Curry Braised Chicken Thighs for two is sure to do it.


2 people

Total time

45 minutes






  • 4 chicken thighs, on the bone (skin removed)
  • salt and freshly ground black pepper
  • cayenne pepper
  • 2 tablespoons canola oil (or as needed)
  • 1 small Onion ( halved and thinly sliced)
  • 2 medium carrots (quartered lengthwise, then cut into 2-inch pieces)
  • 1 tablespoon curry powder, such as Madras
  • 1 tablespoon minced ginger
  • 4 cloves garlic (minced)
  • 1 can (14.5-ounce) diced tomatoes (undrained)
  • 1 cup chicken broth
  • ½ cup heavy cream or canned coconut milk
  • ¼ cup chopped cilantro, plus sprigs for garnish
  • cooked brown basmati rice
  • Plain Yogurt (optional)


  1. Season chicken thighs generously with salt, black pepper and cayenne pepper.
  2. Heat oil in a deep skillet or sauté pan over medium-high heat.  Add chicken and brown 2-3 minutes per side or until browned.  Transfer to a plate.
  3. Add more oil if necessary.  Add the onion then reduce heat to medium-low and cook 4-5 minutes or until beginning to soften.  Add carrot and cook 2-3 minutes or until lightly browned in places.
  4. Add curry powder, ginger and garlic and cook very briefly, about 15 seconds.  Add tomatoes, chicken broth and cream or coconut milk.  Return chicken thighs to the pan. Bring to a boil, reduce heat to low, cover slightly and simmer 25-30 minutes or until chicken is cooked through to 165 degrees.
  5. Adjust seasoning and stir in cilantro.  Serve with brown basmati rice.  Garnish with cilantro sprigs and plain yogurt if desired.

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