Curry Chicken swims in a luscious paprika yogurt sauce, perfect over rice.

Curry Chicken in Paprika Yogurt Sauce Recipe

 

Curry Chicken is a great way to change-up boring chicken thighs and legs. The curry powder gives a punch of flavor, the paprika sweetens and offsets the pungency of the curry, and the yogurt sauce lends a tanginess. Best of all, it makes its own gravy as it bakes, making it perfect to serve over rice to soak up all the goodness.

Curry Chicken in Paprika Yogurt Sauce Recipe

12 chicken legs or thighs or a combination of both, skin-on and bone-in
Salt and freshly-ground pepper
1 teaspoon poultry seasoning
Vegetable spray (see Notes)
1 medium sweet onion, sliced thin and layers separated
6 to 8 sprigs fresh thyme
1/2 cup white wine
1/2 cup plain Greek yogurt
3 Tablespoons all-purpose flour
1 Tablespoon good quality curry powder
1 Tablespoon sweet Hungarian paprika
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1 cup strong chicken broth
Sliced green onions for garnish
Cooked white rice

Preheat oven to 375 F.

Season chicken legs generously with salt, pepper, and poultry seasoning.

Heat a heavy non-stick skillet over medium heat. When hot, coat the bottom of the pan with the vegetable spray. Quickly sear the skin of the chicken pieces until golden brown. Don’t worry that they are not cooked through. More cooking is to come. (You will need to do the browning in batches.) Place the browned chicken pieces in a single layer in a shallow glass casserole dish or Dutch oven. Top with the sliced sweet onions and fresh thyme sprigs.

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Pour off any excess oil from the skillet, but keep any browned bits. Carefully and slowly add the white wine to the skillet (stand back–it will pop!) and cook, stirring often to scrape up all the browned bits, until the wine is reduced by half. Pour over the chicken.

Whisk together yogurt, flour, curry powder, paprika, garlic powder, and onion powder. Stir in chicken broth until smooth. Pour evenly over the browned chicken. Cover tightly with a lid or foil.

Bake for 1 hour. Remove chicken pieces. Fish out the thyme stems and discard. Whisk the sauce. Taste for salt and adjust seasoning, if need be.

Serve the curried chicken with the pan gravy over cooked rice and sprinkle chicken with sliced green onions.

Yield: 6 generous servings

Crockpot Directions:
Follow the same instructions as above, except place the browned chicken in the crock. Top with the sweet onions, thyme, reduced wine, and curried yogurt mixture. Cook on low for 4 to 6 hours or on high for 3 to 4 hours.

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Notes:
• I prefer bone-in and skin-on chicken for this recipe for fuller flavor. If you use skin-on pieces, you will need not need to spray the skillet with vegetable spray before browning. You may substitute boneless, skinless chicken thighs, if you prefer. If so, spray the skillet with vegetable or olive oil to achieve a nice browning.

• Chicken breasts are not optimal for this recipe because they tend to dry out and get over-cooked, especially in the crockpot. If you want to give them a try in the oven, reduce the cooking time to 45 minutes.

• The curry flavor is not particularly strong in this recipe. If you like it strong, you may wish to increase the curry powder by half.

Curry Chicken in Paprika Yogurt Sauce Recipe Photo ©2017 Peggy Filippone

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