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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.

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, 3โ€“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 2โ€“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