Cook it once
  • Home
  • Privacy Policy
  • Recipes
    • KETO
    • LC
    • WW
  • Tips
  • Contact
  • casino
Cook it once
  • Home
  • Privacy Policy
  • Recipes
    • KETO
    • LC
    • WW
  • Tips
  • Contact
  • casino

CURRY COCONUT MILK ROAST CHICKEN THIGHS

by Rebecca December 15, 2020

Prep Time: 15 mins | Cook Time: 45 mins | Total Time: 1 hr | Servings: 6

Remember it later

Like this recipe! Pin it to your favorite board NOW!

Pin

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

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

CURRY COCONUT MILK ROAST CHICKEN THIGHS

Rebecca Prep Time: 15 mins | Cook Time: 45 mins | Total Time: 1 hr | Servings: 6 Remember it laterLike this recipe! Pin it to your favorite board NOW!Pin This… General Recipes CURRY COCONUT MILK ROAST CHICKEN THIGHS European Print This
Serves: 6 Prep Time: 15 mins Cooking Time: 45 mins 45 mins
Nutrition facts: 432 calories 35 fat
Rating: 5.0/5
( 1 voted )

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!

Remember it later

Like this recipe! Pin it to your favorite board NOW!

Pin

Pin
0
FacebookTwitterPinterestEmail
Rebecca

I started cooking as a child with my parents and grandparents. I love cooking for my family and like trying new recipes.

Popular Posts

  • 1

    Crispy Crunchy Parmesan Potatoes

    March 21, 2020
  • 2

    The Latest And Greatest Way To Make Mouth-Watering Meatloaf

    February 13, 2020
  • Facebook
  • Twitter

@2019 - All Right Reserved.


Back To Top
  • Facebook
  • Pinterest
  • Yummly
  • WhatsApp