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Chicken Thighs in Coconut Curry Sauce

A bowl of delicious Chicken Thighs in Coconut Curry Sauce served with white rice and a lime wedge.
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Tender chicken thighs simmered in a rich, aromatic coconut curry sauce, perfect for a weeknight meal.

Ingredients

Scale
  • 6 bone-in, skin-on chicken thighs
  • 1 can full-fat coconut milk
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tbsp freshly grated ginger
  • 2 tbsp curry powder
  • 1 tsp turmeric
  • 2 tbsp tomato paste
  • 1 cup chicken broth
  • Salt to taste
  • Pepper to taste
  • 1/4 cup chopped fresh cilantro
  • 2 lime wedges
  • 4 servings cooked rice or naan bread

Instructions

  1. Pat chicken thighs dry and season with salt and pepper. Heat oil in a heavy skillet over medium-high heat.
  2. Sear chicken thighs skin-side down until golden brown, about 5 minutes. Flip and brown the other side. Remove chicken to a plate.
  3. Lower heat to medium. Add onion and cook until translucent, 3–4 minutes. Add garlic and ginger, cook for 1 minute.
  4. Stir in curry powder and turmeric, cook until fragrant, about 1 minute.
  5. Stir in tomato paste, then add coconut milk and chicken broth. Scrape the bottom of the pan to loosen browned bits.
  6. Return chicken thighs to the sauce, skin-side up. Cover and simmer for 20 minutes, until chicken is tender.
  7. Uncover, season with salt and pepper to taste. Simmer for 2–3 more minutes until the sauce thickens.
  8. Serve over rice or with naan, garnished with cilantro and lime wedges.

Notes

  • Add chili flakes during cooking for extra heat.

Nutrition

Keywords: chicken thighs, coconut curry, curry recipe, asian chicken, weeknight dinner, easy dinner

Find it online: https://www.meltitclean.com/chicken-thighs-in-coconut-curry-sauce/