Crispy Curried Chicken Thighs with Wilted Greens

DinnerGluten-FreePaleoChicken

Crispy curried chicken thighs! Serve with quick-sautéed onions and wilted greens. Easy 30 minute meal. Gluten-free and paleo.

Photography Credit: Sabrina Modelle

Looking for something quick, healthy, and budget-friendly for dinner tonight? Try these curried chicken thighs!

They’re boldly spiced with an Indian curry mix and boast a delicious crispy skin. Serve it on a bed of wilted greens and thinly sliced onions for an easy meal.

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Curried Chicken Thighs with Wilted GreensAny good curry powder will work in here. Try a hot madras curry if you like it spicy, or go for a mild garam masala if you like Indian flavors without the heat. You could even use a vindaloo seasoning for a kick of both heat and acid.

This recipe is simple enough to make any night of the week, and once you’ve mastered the technique of searing-and-roasting, you may want to experiment with different spices!

Curried Chicken Thighs with Wilted Greens

I used a hearty beet greens mixed with baby arugula this time (I love the ruby hue that the beet greens lend to the broth). But kale, escarole, baby spinach, and even romaine work well.

If you’re working with two or more types of greens, add the heartier ones first and sautée until perfectly soft, then finish with any baby greens you might have.

Crispy Curried Chicken Thighs with Wilted Greens Recipe

  • Prep time: 5 minutes
  • Cook time: 25 minutes
  • Yield: 4 to 6 servings

If you like, cook the onions and greens in some of the rendered chicken fat instead of olive oil.

Ingredients

For the chicken:

  • 6 bone-in skin-on chicken thighs (about 2 pounds)
  • 2 tablespoons curry powder (I used a Vindaloo Powder from Frontier Foods)
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 tablespoon olive oil 

For the onions:

  • 1 tablespoon olive oil
  • 1/2 yellow onion sliced thinly length-wise
  • 2-inch piece of ginger, peeled and minced (about 1 tablespoon)
  • 2 cloves garlic, finely minced
  • 1/3 cup chicken broth or water
  • 6 to 8 cups of greens (like beet greens, kale, chard, baby spinach, arugula, or any combination)
  • Lemon wedges, to serve (optional)
  • Fresh chopped herbs, like cilantro or parsley, to garnish (optional)
  • Sliced green onions, to garnish (optional)

To serve:

  • Chopped fresh herbs
  • Green onion

Method

1 Heat the oven to 400F. Make sure the oven is hot before you start the chicken since it's important to put the chicken straight into the hot oven after searing.

2 Prepare the chicken: In a large bowl, toss chicken with curry powder, salt, pepper, and olive oil until well coated.

3 Sear the chicken: Warm a large, oven-safe skillet over medium-high heat. Place the chicken, skin-side down, in the hot skillet. Cook for about 3 minutes, until the skin is crispy and some fat to renders out. Flip chicken over so it's skin-side up in the skillet, and pour off excess fat (reserve for cooking the vegetables, if you like).

4 Roast the chicken: Transfer the chicken in the skillet to the oven. Roast for 16 to 18 minutes, or until the chicken is cooked through and the internal temperature reaches 165F.

Remove the skillet from the oven. Transfer the chicken to a plate and let it rest until the greens are ready (about 5 minutes).

Curried Chicken Thighs with Wilted Greens

5 Ten minutes before the chicken is ready, begin cooking the onions: Warm another large skillet over medium-high heat. Add 1 tablespoon olive oil and tilt pan to coat the bottom with oil. Add the onions and a pinch of salt, and sauté for about 5 minutes. Stir often to prevent sticking. Your onions should be a bit translucent just a little browning.

Stir in the ginger and garlic and sauté until fragrant, about 30 seconds.

6 Wilt the greens: Add 1/3 cup of chicken broth or water to the pan and stir to combine with the onions, scraping up any browned bits from the bottom of the pan. Bring to a boil, then add all the greens. Stir to coat.

Cook, stirring occasionally, until the greens are wilted and tender, another 2 to 5 minutes. Taste and add additional salt and pepper if needed.

Curried Chicken Thighs with Wilted Greens Curried Chicken Thighs with Wilted Greens

7 To serve: Transfer the greens to a serving platter and place the chicken to the top, spooning some of the liquid from the pan over top (or serve right from the skillet). Add lemon wedges around and garnish with fresh herbs and thinly sliced green onion.

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Curried Chicken Thighs with Wilted Greens

Sabrina Modelle

Sabrina Modelle started The Tomato Tart in 2010. Since then, recipes and photographs have been featured in media outlets, worldwide. The site features handmade, homemade, food that happens to be gluten free. When she’s not working, Sabrina can be found with her nose in a cookbook and a dog in her lap.

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23 Comments / Reviews

No ImageCrispy Curried Chicken Thighs with Wilted Greens

Did you make it? Rate it!

  1. Jenny

    I’ve made this before and the whole family loves it. Tonight, I made it without the greens and instead sautéed onions with sliced apples. It was still super. This recipe is so adaptable but I think the curry treatment on the chicken is a must.

    xxxxxyyyyy

  2. Amy

    Such an easy flavorful recipe, and super easy. We used skinless thighs, kale and some leftover spinach. This is on a regular rotation at our house.

    xxxxxyyyyy

  3. Alene

    This was delicious! I did the entire recipe pretty much as instructed, but used lots of kale, which I love. I also did what someone else mentioned, taking the chicken out and keeping it warm outside of the frying pan. I used the fat rendered to saute the onions, garlic, ginger, and kale in the same pan. One less frying pan to wash! Excellent idea. And great recipe.

    xxxxxyyyyy

  4. Jenny

    Wanted to make sure this recipe garnered more stars! I used Madras curry and kale for the greens (love how sturdy it is in this recipe). To avoid having to use another pan, I set aside the roasted chicken on a plate, drained the extra rendered fat from the chicken thighs up to a tablespoon and proceeded to cook the aromatics (onions, garlic, etc) and kale in the same pan. Amazing flavor and awesome meal in a flash. Love it, love it

    xxxxxyyyyy

  5. Mary Jo

    Don’t have cast iron, oven-safe skillet. I transferred to oven safe roasting pan. Great recipe! (as always!)

    xxxxxyyyyy

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