Easy Curry Chicken Thighs

I am so excited to finally be posting this recipe! Since I first made it a couple of months ago it has become a weeknight staple in my kitchen. It is super easy to make and is extremely versatile. I make a big batch about once a week and eat it on rice, with roasted veggies or over salad greens. It tastes amazing topped with a ginger mango chutney. Trader Joe’s has a great one with clean ingredients (besides some added sugar and some plant-based gums), so it is a wonderful option if you don’t feel like taking the time to make your own. All of the seasonings and spices I used are also from Trader Joe’s, but you can use any brand you like!

Easy Curry Chicken Thighs


  • 1 (or more) packages of boneless, skinless chicken thighs
  • Tbsp coconut oil
  • Curry powder
  • Salt
  • Pepper
  • Mango ginger chutney
  • Scallions


  • Jasmine Rice or salad greens
  • Roasted veggies


  1. Heat a large pan on medium-high and add 1 tbsp of coconut oil
  2. Heavily season both sides of the chicken thighs with curry powder. Add salt and pepper to taste.
  3. Cook chicken thighs on both sides for about 5 minutes, or until cooked through and outsides are a bit crispy.
  4. Serve with jasmine rice and roasted veggies.
  5. Top with a dollop of chutney and chopped scallions.


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