Prep Time: 15 mins | Cook Time: 45 mins | Total Time: 1 hr | Servings: 6
This wonderfully flavoured chicken dish with an Asian flair, thanks to Coconut milk, curry, cumin, and bright lime zest that adds a lovely curry take to this already mouthwatering dish. Another delicious chicken dish to add to your weeknight rotation that your whole family will enjoy.
INGREDIENTS
Want to save this recipe? Enter your email below and we’ll send the recipe straight to your inbox!
Chicken thighs:
2 lbs (907 grams) chicken thighs (about 6 thighs), bone-in and skin-on
kosher salt or sea salt, to taste
fresh ground black pepper, to taste
1 tbsp (15 ml) butter or olive oil
3 cloves (3 cloves) garlic, minced
1 bay leaf
1 tbsp (15 ml) curry powder
1 tsp (5 ml) ground cumin
1/2 tsp (2.5 ml) cayenne pepper, or to taste
1 tbsp (15 ml) fish sauce (or soy sauce), or to taste
zest of 2 limes
1 c (226 grams) coconut milk
1 c (240 ml) chicken broth
1/2 c (120 ml) minced cilantro
Serving:
Cooked Rice or Crusty Bread
HOW TO MAKE CURRY COCONUT MILK ROAST CHICKEN THIGHS
Step 1: Prepare the oven. Preheat it to 400 degrees F or 205 degrees C.
Step 2: Wash the chicken thighs and pat to dry. Season each side with salt and pepper.
Step 3: Melt the butter or heat oil in a large oven-proof skillet over medium-high heat.
Step 4: Once the butter has melted or the oil is hot, add the chicken skin-side down and sear both sides for about 2 to 3 minutes or until crispy brown. Then, take the seared chicken out of the pan and set aside.
Step 5: Saute the garlic in the same skillet for about a minute over medium heat. Add in the bay leaf, curry powder, cumin, cayenne pepper, fish sauce, and lime zest. Pour in the coconut milk, then the chicken broth, and stir well until incorporated. Bring the mixture to a low simmer.
Step 6: Add the chicken back to the skillet. Transfer to the preheated oven and roast for about 25 to 30 minutes or until completely cooked and the internal temperature of the chicken reached around 175 degrees F or 80 degrees C.
Step 7: Once done, garnish with minced cilantro and serve over rice or slices of crusty bread. Enjoy!
NUTRITION FACTS:
Calories: 432kcal | Carbohydrates: 3g | Protein: 25g | Fat: 35g | Saturated Fat: 15g | Cholesterol: 153mg | Sodium: 518mg | Potassium: 460mg | Vitamin A: 255IU | Vitamin C: 3.5mg | Calcium: 32mg | Iron: 2.8mg
Ingredients
- Chicken thighs:
- 2 lbs (907 grams) chicken thighs (about 6 thighs), bone-in and skin-on
- kosher salt or sea salt, to taste
- fresh ground black pepper, to taste
- 1 tbsp (15 ml) butter or olive oil
- 3 cloves (3 cloves) garlic, minced
- 1 bay leaf
- 1 tbsp (15 ml) curry powder
- 1 tsp (5 ml) ground cumin
- 1/2 tsp (2.5 ml) cayenne pepper, or to taste
- 1 tbsp (15 ml) fish sauce (or soy sauce), or to taste
- zest of 2 limes
- 1 c (226 grams) coconut milk
- 1 c (240 ml) chicken broth
- 1/2 c (120 ml) minced cilantro
- Serving:
- Cooked Rice or Crusty Bread
Instructions
Step 1: Prepare the oven. Preheat it to 400 degrees F or 205 degrees C.
Step 2: Wash the chicken thighs and pat to dry. Season each side with salt and pepper.
Step 3: Melt the butter or heat oil in a large oven-proof skillet over medium-high heat.
Step 4: Once the butter has melted or the oil is hot, add the chicken skin-side down and sear both sides for about 2 to 3 minutes or until crispy brown. Then, take the seared chicken out of the pan and set aside.
Step 5: Saute the garlic in the same skillet for about a minute over medium heat. Add in the bay leaf, curry powder, cumin, cayenne pepper, fish sauce, and lime zest. Pour in the coconut milk, then the chicken broth, and stir well until incorporated. Bring the mixture to a low simmer.
Step 6: Add the chicken back to the skillet. Transfer to the preheated oven and roast for about 25 to 30 minutes or until completely cooked and the internal temperature of the chicken reached around 175 degrees F or 80 degrees C.
Step 7: Once done, garnish with minced cilantro and serve over rice or slices of crusty bread. Enjoy!
