Coconut-Curry Chicken Thighs
Very easy
Camille C.
Camille C.

Coconut-Curry Chicken Thighs

4 minutesPrep time

20 minutesCook time

1393 cal.Per serving

Ingredients for 1

Chicken thighs (bone-in, skin on)

2

Chicken thighs (bone-in, skin on)

Coconut milk

1/2 cup

Coconut milk

Curry powder

1/2 tbsp

Curry powder

Yellow onion

1/4

Yellow onion

Jasmine rice

1/3 cup

Jasmine rice

Cashews

optional

1 tbsp

Cashews

Utensils

Frying pan, Pot (small), Stovetop, Knife

recipe

  • Step 1
    Heat a drizzle of oil in a pan over high heat. Add the chicken thighs & brown for 1-2 min on each side.
  • Step 2
    Peel & finely slice the onion.
  • Step 3
    Remove the chicken thighs from the pan. Set them aside.
  • Step 4
    Heat a drizzle of oil in the same pan over medium heat. Add the onion, curry powder, salt & pepper. Cook, stirring for 3 min.
  • Step 5
    Return the chicken thighs to the pan. Pour in the coconut milk. Add a splash of water (if needed). Season with salt & pepper. Reduce the heat to low, cover & simmer for 10 min.
  • Step 6
    Cook the rice according to the package instructions.
  • Step 7
    Fluff the rice. Season the curry with salt, pepper & a drizzle of olive oil. Spoon the rice onto serving plates. Top with the coconut-curry chicken. Garnish with cashews (optional). Enjoy!