This easy chicken curry recipe is so flavourful with bold garlic flavour throughout in a light creamy sauce that is rich in Indian spices. A perfect weeknight dinner all made in one pan!
I love using spices and herbs in my recipes. They offer so much flavour, colour and they are incredibly healthy for us. They create beautiful aromas and are so colourful in their richness. The nutritional benefits are endless when comes to spices and herbs.
I love cooking with curry among other spicy dishes, including my Hungarian dishes….of course. 🙂 This dish is simple with simple ingredients and end result is so delicious! I was gifted a couple of jars of fermented garlic. The one jar I used was fermented garlic with honey, turmeric and ginger for this recipe. It added such depth of flavour to this dish. No worries, I will break down the amount you will need for each of these ingredients for you.
WHAT MAKES THIS CURRY RECIPE SO DELICIOUS
Starting with the fermented garlic in honey with ginger and turmeric adds such depth of flavour in this recipe. The longer the garlic ferments with honey, the longer the flavour builds. This combination has strong medicinal properties that is known to boost our immune system and ward off a cold and flu.
The Indian spices I used in this recipe are curry, cumin, turmeric and ginger are rich, warm and so flavourful when used in any recipe. Again, when you are looking at the health benefits, these spices have many and the one that comes to mind is these spices help fights inflammation in our body which is so important to combat many cancers and heart disease.
This recipe has a light cream sauce that pairs perfectly with basmati or jasmine rice. I used only 1/4 cup of heavy cream enough to create a rich and light creamy texture making it so delicious.
INGREDIENTS AND RECOMMENDATIONS FOR THIS RECIPE
- CHICKEN THIGHS: I used bone-in with skin-on to create a crispy texture, however, you can use boneless and skinless chicken thighs or chicken breast
- EXTRA VIRGIN OLIVE OIL: recommend a good quality evoo and I like to use Greek evoo
- UNSALTED BUTTER: or salted butter is an option
- SEASONINGS: salt and pepper
- ONION
- FERMENTED GARLIC: you can replace the fermented garlic with 2 cloves of minced garlic
- SPICES: curry, cumin, turmeric, ginger and cayenne
- RED PEPPER
- BROCCOLI
- CHICKEN STOCK: or vegetable stock can be substituted
- HEAVY CREAM: half and half cream is always an option
- PARSLEY
NOTE: For this recipe I used fermented garlic in honey and you can substitute with 2 cloves minced garlic with the 3 whole cloves I added. The ginger and turmeric spices I have included the measurements in my recipe. Also, I didn’t add any of the honey liquid to this dish, although there may be a hint of honey flavour, but not a significant amount that is noticeable in flavour.
HOW TO MAKE THIS DELICIOUS RECIPE
Pat chicken thighs dry and season with salt and pepper. Heat olive oil and butter in a medium-large skillet over medium heat, place the thighs in the skillet with skin side down. Sear for 6-7 minutes, until the skin is crispy and golden brown. Turn thighs over and continue cooking for another 5 minutes. Transfer to a plate and cover.
Add onion to the skillet with the remaining olive oil and butter. Sauté for 3-4 minutes, stir in curry powder, cumin, turmeric, ginger and cayenne. Cook for 1 minute, until the spices are fragrant. Add red pepper and fermented garlic or minced garlic and continue cooking for about 1 minute.
Add chicken stock and return the chicken thighs back into the skillet with a lid on. Simmer over medium heat for 10 minutes, then add the broccoli and continue cooking for another 10 minutes until the internal temperature of the chicken thighs reaches 165℉.
Add heavy cream and simmer to a low boil for 3-5 minutes until the sauce begins to thicken slightly. Remove from heat. Garnish with fresh chopped parsley.
This is one easy peasy recipe to make that will impress your family! The chicken is so tender and juicy when it simmered in this chicken stock yet the skin remains crispy. By adding the broccoli halfway during the cooking process, it is still has a crunchy texture. The light creamy sauce is perfect in this recipe.
The beauty of this recipe is making it all in one pan and my preference was serving it with rice. Whether you choose jasmine, basmati, long grain or brown rice, they are all great choices.
STORING
Store any leftovers in an airtight container with a lid in the refrigerator for up to 3 days. Can freeze in similar container suitable for freezing for up to 3-4 months.
FAQ
Can I substitute bone-in, skin-on chicken thighs with chicken breasts or skinless or boneless thighs? Yes you can, keeping in mind that skin creates a crispy texture but these options can still create some crispy texture.
What can I use instead of fermented garlic? You can replace it with 2 cloves of garlic minced and I have included the amount of spices to add in this recipe.
What can I serve with this recipe? I would suggest any type of rice such as basmati, jasmine, brown rice, long grain rice, or roasted potatoes.
One-Pan Crispy Chicken Curry Recipe
Equipment
- medium-large skillet
Ingredients
- 1 tbsp extra virgin olive oil
- 1 tbsp unsalted butter
- 4 chicken thighs, bone-in, skin-on (1 1/4 lb or .526 kg)
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 onion, chopped
- 1½ tsp curry powder
- 1/2 tsp cumin
- 1/4 tsp turmeric
- 1/2 tsp ginger
- 1/4 tsp cayenne
- 1/2 red pepper, sliced
- 3 fermented whole garlic cloves ( replace with 2 cloves garlic, minced)
- 1 cup chicken stock
- 1½ cups broccoli, cut into florets
- 1/4 cup heavy cream
- 2 tbsp parsley, chopped
Instructions
- Pat chicken thighs dry and season with salt and pepper.
- Heat olive oil and butter in a medium-large skillet over medium heat, place the thighs in the skillet with skin side down. Sear for 6-7 minutes, until the skin is crispy and golden brown. Turn thighs over and continue cooking for another 5 minutes. Transfer to a plate and cover.
- Add onion to the skillet with the remaining olive oil and butter. Sauté for 3-4 minutes, stir in curry powder, cumin, turmeric, ginger and cayenne. Cook for 1 minute, until the spices are fragrant. Add red pepper and fermented garlic or minced garlic and continue cooking for about 1 minute. Add chicken stock and return the chicken thighs back into the skillet with a lid on. Simmer over medium heat for 10 minutes, then add the broccoli and continue cooking for another 10 minutes until the internal temperature of the chicken thighs reaches 165℉.
- Add heavy cream and simmer to a low boil for 3-5 minutes until the sauce begins to thicken slightly. Remove from heat. Garnish with fresh chopped parsley.
- Enjoy with jasmine, basmati rice or roasted potatoes.
