One-Pot Coconut Curry Chicken Thighs

4 servings
55 min

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This One-Pot Coconut Curry Chicken Thighs is made with red onion, garlic, ginger, red curry paste, coconut milk and a lime. It is absolutely fantastic and flavorful. The coconut milk and curry combination is the best mixture of sweet and spicy you could ever dream of. This is a main course that would be served at a restaurant and will definitely impress your family at home.

If you do not have chicken thighs at home, feel free to use other bone in chicken for best flavor, like drumsticks or wings. If you buy a whole chicken, cut it up into 10 pieces and that would work as well - You will get the best bang for your buck this way!

I love serving this chicken on the side of white rice. I used basmati rice but jasmine will work well. You could even make a homemade naan as well! If you would like to incorporate more veggies into this you can add sliced bell peppers, tomatoes or carrots. Just add them when you add the onion.


Instructions:

Pat chicken thighs dry with paper towels and sprinkle with salt and pepper. Heat the oil over medium-high in a large deep saucepan. When the oil shimmers, add the chicken thighs, skin-side down, and cook, undisturbed, until nicely browned, 5 to 6 minutes. Flip and brown the other side, 4 to 5 minutes more. Transfer to a plate and set aside.

Turn heat to medium-low, add the onion and cook until softened, 2 to 3 minutes. Add the garlic and ginger and cook until the garlic and the spices are fragrant, about 1 minute. Season with salt.

Add the red curry paste, chicken broth and the coconut milk, and stir until combined, scraping up any brown bits that have formed at the bottom of the pan. Nestle the chicken back into the skillet along with any juices that have accumulated. Bring to a simmer and reduce to medium low. Cover and cook until the chicken is cooked through and the sauce has thickened slightly, 20 to 25 minutes. Season to taste with salt and pepper. After it is cooked through, remove from heat and squeeze the lime and garnish with cilantro.

Divide the rice among bowls and with a slotted spoon, place the chicken on top.

Add extra cilantro if you please.

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One-Pot Coconut Curry Chicken Thighs

Recipe details

  • 4  servings
  • Prep time: 10 Minutes Cook time: 45 Minutes Total time: 55 min
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Ingredients


  • 1 ½ to 2 pounds bone-in, skin-on chicken thighs, at room temperature
  • Kosher salt and black pepper
  • 2 tablespoons olive oil
  • 1 medium red onion, diced
  • 3 garlic cloves, minced
  • 1 3 inch piece fresh ginger, peeled and finely chopped
  • 1 4 oz jar red curry paste
  • 1 cup chicken broth
  • 1 (13-ounce) can full-fat coconut milk
  • Juice of ½ lime
  • 3 tablespoons roughly chopped cilantro
  • 1 cup cooked basmati white rice

Instructions


Pat chicken thighs dry with paper towels and sprinkle with salt and pepper. Heat the oil over medium-high in a large deep saucepan. When the oil shimmers, add the chicken thighs, skin-side down, and cook, undisturbed, until nicely browned, 5 to 6 minutes. Flip and brown the other side, 4 to 5 minutes more. Transfer to a plate and set aside.
Turn heat to medium-low, add the onion and cook until softened, 2 to 3 minutes. Add the garlic and ginger and cook until the garlic and the spices are fragrant, about 1 minute. Season with salt.
Add the red curry paste, chicken broth and the coconut milk, and stir until combined, scraping up any brown bits that have formed at the bottom of the pan. Nestle the chicken back into the skillet along with any juices that have accumulated. Bring to a simmer and reduce to medium low. Cover and cook until the chicken is cooked through and the sauce has thickened slightly, 20 to 25 minutes. Season to taste with salt and pepper. After it is cooked through, remove from heat and squeeze the lime and garnish with cilantro.
Divide the rice among bowls and with a slotted spoon, place the chicken on top.
Add extra cilantro if you please.

Tips

  • You can substitute any type of onion, yellows works as well.
  • You can use bone broth as well
  • Coconut milk works best if its full fat
Maxine
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