Frying pan, Pot (small), Stovetop, Knife
Heat a drizzle of oil in a pan over high heat. Add the chicken thighs & brown for 1-2 min on each side.
Peel & finely slice the onion.
Remove the chicken thighs from the pan. Set them aside.
Heat a drizzle of oil in the same pan over medium heat. Add the onion, curry powder, salt & pepper. Cook, stirring for 3 min.
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.
Cook the rice according to the package instructions.
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!
View nutritional information
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
On average, one serving of the recipe "Coconut-Curry Chicken Thighs" contains 1422 Energy, 100 g of Fat, 58 g of Carbohydrates, 71 g of Protein, 3 g of Fiber.