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Curry Chicken Thighs

One-Pan Coconut Curry Chicken Thighs Recipe

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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 2 lb bone-in, skin-on chicken thighs (4 to 6)
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • 2 tbsp vegetable oil
  • 1 medium yellow onion, diced
  • 4 garlic cloves, minced
  • 1 tbsp grated fresh ginger
  • 2 tbsp curry powder
  • 1 tsp ground cumin
  • ¼ tsp cayenne pepper
  • 1 (13.5 oz) can full-fat coconut milk
  • ½ cup chicken broth
  • 2 tbsp fresh lime juice
  • ¼ cup chopped fresh cilantro, for serving

Method
 

  1. Season the chicken with salt and pepper. Heat the oil in a large Dutch oven over medium-high heat, then sear the thighs skin-side down for 5 to 6 minutes until golden. Flip and cook 3 to 4 minutes more. Remove to a plate.
  2. Lower the heat to medium, add the onion, and cook 3 minutes until softened. Stir in the garlic and ginger and cook 1 minute.
  3. Add the curry powder, cumin, and cayenne, and cook 1 minute, stirring constantly, until fragrant.
  4. Pour in the coconut milk and broth, scraping up any browned bits. Return the chicken skin-side up, bring to a gentle simmer, cover, and cook 20 to 25 minutes until the chicken reaches 165°F (74°C).
  5. Remove from heat and stir in the lime juice. Serve the chicken and sauce over rice, topped with cilantro.

Notes

The chicken skin won’t stay crispy after simmering covered, but it adds a lot of flavor to the sauce. For an extra silky sauce, you can remove the chicken once cooked and simmer the sauce uncovered for a few minutes to reduce it further.