Curry Chicken Thighs


"This is a tomato based sweet curry chicken, that I serve over basmati rice. The tomatos I use come in the large 6 lb 6oz cans it is not a typo!"
Added to shopping list. Go to shopping list.


Serving size has been adjusted!
Original recipe yields 8 servings

May we suggest



  • Prep

  • Cook

  1. Pre heat oven to 350. Skin the chicken thighs, rinse them then dry them, then season them with fresh cracked pepper and Mrs Dash. I don't use any salt in any of my receipes. In a large Cast Iron dutch oven over med-hi heat brown the chicken thighs in extra virgin olive oil for five min each side, 3 to 4 at a time.
  2. Once they are browned set them aside, Cut up and brown the onion and bell pepper for aprox 3-5 min.
  3. Heat up the 1/2 cup water with 2 chicken bouillon cubes set aside.
  4. Deglaze with the wine, while the pepper and onion are still in the pot.
  5. Hand crush the 6 pounds and 6 oz of tomatos and add all of them as well as all the liquid from the can into the pot.
  6. Put in the bouillon and water mix.
  7. Add the 3 tablespoons of curry
  8. and the hot chilli peppers of your choosing."It tast great without, but better to us, with the heat".
  9. Turn off the Stove and place into the Pre heated 350 oven covered for 90 min.
  10. Serve over Basmati Rice.
  11. Enjoy!


Read all reviews 0

Other stories that may interest you