Creamy Cast Iron Curried Chicken Thighs (Minimal Ingredients)

Unleash your taste buds and savor the incredible flavors of this creamy cast iron curried chicken thighs recipe.

This exquisite dish boasts succulent chicken thighs that have been lovingly simmered in a velvety curry sauce until perfectly tender.

Conveniently cooked in a cast iron skillet, every bite promises a harmonious blend of rich spices and creamy goodness that you and your family are sure to love.

Prepare yourself for a dining experience that will take your weeknight dinner game to a whole new level.

Creamy cast iron curried chicken thighs

This creamy cast iron curried chicken thighs recipe is a delectable dish that features tender chicken thighs that are first browned on the stove top then cooked in a rich and flavorful curry sauce in the oven.  

This recipe offers a perfect balance of creaminess and spice, making it a satisfying meal for any occasion. It’s easy enough for a weeknight family dinner, as well as impressive enough to serve for a dinner party.

The use of a cast iron skillet enhances the flavors and ensures even cooking, resulting in juicy and succulent chicken thighs with a deliciously thick and aromatic curry sauce.

Enjoy this hearty and comforting dish with rice or naan for a truly memorable dining experience.

Ingredients

You’ll need less than 10 ingredients to make this absolutely delicious and easy cast iron chicken dinner.

Chicken thighs – Use boneless skinless chicken thighs for this recipe. You’ll need around a pound, which is about 3 – 4 thighs. You could use chicken breast instead, but chicken thighs tend to be juicer and more flavorful than chicken breast. If using chicken breast, you may need to adjust the cook time. Chicken is cooked when it reaches 165 degrees Fahrenheit.

Olive oil – Pour some into the pan when sautéing the onion to add some richness as well as to help cook the onions down.

Salt and pepper – Salt and pepper are essential in this recipe to enhance the overall flavor profile of the dish. Salt brings out the natural flavors of the ingredients while pepper adds subtle spiciness that complements the rich and savory components of the curry.

Garlic – The pungent and earthy taste of garlic complements the richness of the spices used in the curry, creating a depth of flavor that is both bold and aromatic.

Onion – When sautéed, onion adds a subtle sweetness, balancing out the rich flavors from the the curry powder.

Curry powder – This one ingredient really packs a punch and carries the dish home. Make sure to use a curry powder that you know the spiciness level of, or else you may end up with a dish that isn’t your preference.

Broth – Either vegetable broth or chicken broth can be used in this recipe.

Sour cream – Not only does it add tang to the sauce, but it also helps makes the curry sauce deliciously creamy.

How to make creamy chicken curry in a cast iron pan

This meal is a great one to have on hand because it’s easy, mostly hands off, and incredibly delicious. 

Here’s how to put this family favorite dish together:

1. Heat the oven to 400 degrees Fahrenheit. Place a rack in the center of the oven.
2. Brown the chicken thighs on both sides in a cast iron skillet on the stove top.
3. Remove the chicken thighs. Sauté the onions in the skillet. Then add the garlic and curry powder.
4. Add in the sour cream and broth, then whisk in the flour.
5. Bring the sauce to a boil, remove from the heat, and nestle the chicken thighs into the sauce.
6. Bake for 25 – 30 minutes in the heated oven.
7. Enjoy over rice with a side of veggies or in a bowl with some naan bread. Yum!

Tips for making this creamy curry

I really like this cast iron chicken thigh curry because it uses my favorite cut of chicken and utilizes a short list of ingredients that I usually have in my kitchen.

But the very best part is that it tastes amazing without a lot of effort!

The following tips will help you get the best of the best out of this recipe:

• Get good browning on the chicken for flavor. Make sure to preheat the pan and get it nice and hot before adding the chicken to make sure the chicken sears and browns nicely. The more browning you get on the chicken equals more flavor in the dish.
• Only flip the chicken once. Cook the chicken thighs undisturbed for about 3 minutes, then flip and leave them alone again for another 3 minutes. This is how you’ll develop a good crust on the chicken.
• Don’t overcrowd the pan. Give each chicken thigh some space in the skillet so that they brown and get a crust rather than steam.
• Be familiar with the spice level of your curry powder. The curry powder is a huge part of the flavor profile in this cast iron chicken curry recipe. If you’ve never tasted or tried the curry  powder you’re using, do a little research on it to make sure the spice level is your preference.
• If you want more spice, add some. If your curry powder isn’t as spicy as you’d like, add some spice with cayenne pepper or chili flakes. Add the spice in at the same time you add the curry powder in the recipe.

Storing and reheating

The curry sauce is delicious and the chicken is so tender that my family basically chows the entire dish down when I make it, but if you happen to have leftovers, here’s how to store them:

Wait until the curry sauce and chicken are completely cool before placing in a (preferably) a glass container. The colorful curry sauce may stain plastic containers, so keep that in mind when storing.

Keep in the refrigerator for up to 3 days.

You can reheat the chicken curry in the microwave or in a skillet on the stovetop.

Creamy Cast Iron Curried Chicken Thighs (Minimal Ingredients)

June 1, 2024

Craving something savory? Whip up this creamy cast iron curried chicken thighs recipe. Few ingredients, big flavor. Make it today!

Print Pin

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course dinner

Cuisine Indian

Servings 4 people

Ingredients

  

• 1 lb boneless skinless chicken thighs (3 – 4 chicken thighs)
• 1 tsp salt
• ½ tsp pepper
• 2 TBS olive oil
• ½ onion diced
• 3 cloves garlic minced
• 1 TBS curry powder
• 1 cup chicken or vegetable broth
• 1 cup sour cream (250 g)

Instructions

 

• Place an oven rack in the center of the oven. Heat the oven to 400℉.
• Pat the chicken thighs with a paper towel to remove moisture from the surface. Season with salt and pepper.
  1 lb boneless skinless chicken thighs, 1 tsp salt, ½ tsp pepper
• Heat a large cast iron skillet over medium heat. Add the chicken thighs to the skillet, making sure not to crowd the skillet. Cook each thigh undisturbed for about 3 minutes, allowing them to brown. Flip and cook undisturbed for another 3 minutes. Remove the browned chicken thighs from the skillet and set aside.
• Pour the olive oil into the skillet. Add the onions and sauté for 5 minutes, stirring occasionally. Next, put in the minced garlic and curry powder. Cook for 30 seconds, stirring to coat the onions and avoid burning.
  2 TBS olive oil, ½ onion, 3 cloves garlic, 1 TBS curry powder
• Whisk in the broth and sour cream. Bring to a low boil. Once boiling, remove the skillet from the heat. Nestle the browned chicken thighs into the curry sauce. Put the skillet into the heated oven. Cook for 25 – 30 minutes, until the internal temperature of the thighs read 165℉.
  1 cup chicken or vegetable broth, 1 cup sour cream
• Once cooked, take the skillet out of the oven. Add a sprinkle of minced parsley and enjoy over rice or with a piece of naan.

Keyword easy, one pan