Description
Deliciously spiced curried chicken thighs cooked to juicy perfection with a coconut milk braise.
Ingredients
Scale
- 6 skin-on, bone-in chicken thighs (about 2–2.5 lb)
- Salt and pepper
- 1 tbsp curry powder
- 1 tsp turmeric
- 1 diced onion
- 3 cloves minced garlic
- 1 tbsp grated ginger
- 1 cup chicken stock
- 1 can (14 oz) coconut milk
- Juice of 1 lime
- Chopped cilantro, for garnish
Instructions
- Season chicken thighs with salt, pepper, curry powder, and turmeric.
- Sear skin-side down in a heavy skillet over medium-high heat until golden (4–5 minutes). Flip and cook for another 2 minutes, then remove and set aside.
- Sauté onion, garlic, and ginger until softened.
- Add spices and deglaze the pan with chicken stock and coconut milk.
- Return thighs to the pan, bring to a simmer, then transfer to a 375°F oven for 20–25 minutes until internal temperature reaches 165°F.
- Finish with lime juice and garnish with cilantro before serving.
Notes
For a brighter flavor, squeeze lime juice at the end. Rest the thighs after cooking to retain moisture.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Pan-searing and braising
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg