Coconut curry chicken thighs
Print

Coconut curry chicken thighs

Succulent chicken thighs cooked in a rich, aromatic coconut curry sauce with vibrant broccoli. Is this the perfect weeknight meal, or what?
Course Dinner
Cuisine Indian
Keyword chicken curry, coconut curry, coconut curry chicken
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 4 -6
Calories 254kcal
Author Alida Ryder

Ingredients

  • 1 tablespoons coconut oil
  • 6-8 chicken thighs skin-on, bone-in
  • 1 onion finely chopped
  • 3 garlic cloves crushed
  • 1 teaspoon crushed ginger
  • 2 teaspoons curry powder I used Garam Masala
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon chilli powder/cayenne pepper optional
  • 400 g (14o) coconut milk
  • 2 tablespoons cream optional
  • 1 teaspoon honey optional
  • juice of 1/2 lemon
  • salt and pepper to taste
  • 2 cups broccoli florets

Instructions

  • Melt the coconut oil in a large frying pan then fry the chicken until golden and crisp, remove and set aside.
  • Fry the onion in the same pan (add a little more coconut oil if needed) until soft and translucent then add the ginger, garlic and spices and fry for another 30 seconds until fragrant.
  • Pour in the coconut milk, cream and honey and allow to come to a simmer. Add the chicken thighs to the sauce then turn down the heat and allow to cook for 15-20 minutes until the chicken is cooked.
  • In the meantime, steam the broccoli until almost cooked through and transfer to the chicken and coconut curry sauce to finish cooking.
  • Season the chicken with lemon juice, salt and pepper and serve.

Nutrition

Calories: 254kcal | Carbohydrates: 8g | Protein: 23g | Fat: 13g | Saturated Fat: 9g | Cholesterol: 113mg | Sodium: 170mg | Potassium: 430mg | Fiber: 1g | Sugar: 2g | Vitamin A: 349IU | Vitamin C: 29mg | Calcium: 41mg | Iron: 2mg