One-Pot Coconut Curry Chicken Thighs

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.

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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