Crispy Curried Chicken Thighs with Wilted Greens Recipe

Crispy Curried Chicken Thighs with Wilted Greens Recipe

How To Make Crispy Curried Chicken Thighs with Wilted Greens

The crispness of this curried chicken offers a nice contrast to the creamy sauce and the tenderness of the wilted greens and sauteed onions.

Preparation: 5 minutes
Cooking: 25 minutes
Total: 30 minutes



For Chicken:

  • 2lbschicken thighs,(bone in skin on)
  • 2tbspcurry powder
  • ½tspsalt
  • ½tsppepper
  • 1tbspolive oil

For Onions:

  • 1tbspolive oil
  • ½yellow onion,sliced thinly length wise
  • 1pcginger,(about 1 tbsp), (2 inch), peeled and minced
  • 2clovesgarlic,finely minced
  • cupchicken broth or water
  • 8cupsgreens kale,like beet greens
  • chard
  • baby spinach
  • arugula,or any combination
  • lemon wedges,to serve, optional
  • herbs,fresh chopped, to garnish, like cilantro or parsley optional
  • green onions,sliced, to garnish, optional

To Serve:

  • fresh herbs,chopped
  • green onion


  1. Heat the oven to 400 degrees F. 

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

  3. 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 desired).

  4. 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 165 degrees F.

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

  6. 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.

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

  8. Add ⅓ 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.

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

  10. 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.


  • Calories: 412.98kcal
  • Fat: 30.51g
  • Saturated Fat: 7.64g
  • Trans Fat: 0.13g
  • Monounsaturated Fat: 14.07g
  • Polyunsaturated Fat: 5.93g
  • Carbohydrates: 7.95g
  • Fiber: 3.25g
  • Sugar: 1.48g
  • Protein: 27.11g
  • Cholesterol: 148.57mg
  • Sodium: 348.09mg
  • Calcium: 105.09mg
  • Potassium: 523.60mg
  • Iron: 4.70mg
  • Vitamin A: 154.81µg
  • Vitamin C: 34.48mg
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