Novice cook needs Chicken thigh advice!

[LikeARedBalloon]

Hello
Please could someone help me...
I would like to make a Korma with a jar of korma sauce but with chicken thighs.
What do i need to do? Get boneless or boned thighs? Cook in the oven with the sauce in a dish for how long? Or could I do it in a slow cooker? If i leave the bones in do they come apart easily or do i need to sieve it?!?!
Any advice would be great thank you! I'm new to cooking :)

Bone in is best for curry.

Not in the oven usually....I've never used a jar (not being snooty honest...I just haven't!)

But in my experience of eating jarred currys, they do tend to be bland.

I would buy some curry powder...and add that. Here's what I would do if I had to use a jar.

In a big pan, add about two spoons of oil and on a low heat brown your thighs...just cook them on each side till they're a little bit golden...only takes about 5 minutes.

Remove from pan and put on a plate to one side.

Chop an onion finely...fry it on low heat in the same big pan...with about two tablespoons of oil.

When it's just getting a little bit see through but NOT brown...add your garlic.

For this I would have crushed 3 cloves of garlic...( you could buy a jar of garlic paste and use 3 teaspoons)

Fry for a further minute or two on low heat.

Now put the thighs in and then add your jar of sauce plus a spoon of curry powder.

If the sauce isn't covering the thighs...put a lid on the whole thing and simmer, stirring it now and then.

Turn the thighs over after about 10 minutes.

That's an easy way of making a jar a bit more interesting.

Serve with rice and some fresh coriander on top.

Oh...the whole thing should simmer for about 30 minutes. If you need to, add some coconut milk to the pan to make the sauce go further...and you can add salt and pepper too.

Assuming you like korma, don't add any spice to it as that will just complicate things.

To be really simple, I'd strip the skin off the meat if you aren't squeamish and then brown it in a pan in a bit if oil. Soften some onions in the same pan, when you take the chicken out. Stick it all back in with the jar of sauce. Simmer for about 20 mins.

If you do it in a slow cooker, I'd say four hours on high if you've browned it first. I'd serve it with the bone and let people pull the bone out themselves. If you want to, lift the pieces out and let them cool a little, pull the meat off the bones, put the meat back into the sauce. If the meat doesn't come off easily, it needs a bit longer.

Thank you so much everyone...just the info I was looking for that Google didn't seem to have 😁 I will update on the results later this week!

Update! Thanks everyone.. .I followed all the suggestions and it turned out lovely. Even my super fussy child ate it 😁 Success!

Hooray!