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Quick Gluten-Free Chicken Thigh Curry
Youssef Hb

Quick Gluten-Free Chicken Thigh Curry

This nourishing, aromatic chicken curry delivers restaurant-quality depth in under an hour. By searing skin-on bone-in thighs, we create a rich, savory base that marries perfectly with a vibrant ginger, chilli, and garlic infusion. Gluten-free, family-friendly, and perfect for busy weeknights, this one-pot wonder uses whole foods to create a complex, satisfying meal that tastes like it simmered for hours.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: DINNER
Cuisine: Indian-inspired
Calories: 480
Ingredients Method Notes

Ingredients
  

  • 1 kg Chicken Thighs (skin-on, bone-in)
  • 40 g Ginger (peeled)
  • 50 g Fresh Chillies (seeds removed)
  • 4 cloves Garlic (crushed)
  • 1 Onion (finely diced)
  • 500 g Passata (gluten-free)
  • 600 ml Chicken Stock (gluten-free)
  • 1 tbsp Curry Powder (mild)
  • 6 tbsp Tomato Puree
  • 50 g Spinach
  • 2 tbsp Natural Yogurt
  • 0.5 tbsp Rapeseed Oil

Method
 

  1. Heat the rapeseed oil in a large pan over medium heat.
  2. Place chicken thighs skin-side down and cook for 10 minutes until crispy and golden.
  3. Rotate the thighs and cook for an additional 10 minutes, then remove and set aside.
  4. Blend ginger, garlic, and chillies with a splash of water to form a paste.
  5. Add the onion to the remaining fat in the pan and sauté until translucent.
  6. Stir in the ginger-garlic-chilli paste and curry powder, cooking until fragrant.
  7. Add the tomato puree, passata, and chicken stock, stirring well to combine.
  8. Return the chicken to the pan, cover, and simmer for 25 minutes.
  9. Stir in the fresh spinach and cook until wilted.
  10. Finish by stirring in the natural yogurt before serving.

Notes

Ensure your chicken stock and curry powder blends are certified gluten-free. For a milder heat, remove all seeds from the chillies. Store leftovers in an airtight container in the refrigerator for up to 3 days.