Coconut-Curry Chicken Thighs

4 minutes
Prep time

20 minutes
Cook time

1393 cal.
Per serving

Ingredients for 1

Chicken thighs (bone-in, skin on)

1/2 cup

Coconut milk

1/2 tbsp

Curry powder

1/4

Yellow onion

1/3 cup

Jasmine rice

optional

1 tbsp

Cashews

Frying pan, Pot (small), Stovetop, Knife

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!