Coconut Chicken Thigh Curry

Name: Coconut Chicken Thigh Curry
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 whole Coconut Milk; 3 tbsp Curry Powder; 4 whole Garlic; 0.5 whole Green Bell Pepper; 0.5 whole Red Bell Pepper; 0.5 tsp Salt & Pepper; 0.25 cup Vegetable Oil; 6 whole Whole Chicken; 0.5 whole Yellow Bell Pepper; 1 whole Yellow Onion

Dinner 🍽️Lunch 🥪 Indian 🇮🇳 High-Protein 💪Sugar-Free Gluten-Free Halal 🕌

Coconut Chicken Thigh Curry features tender, bone-in thighs simmered in a creamy coconut sauce infused with warm yellow curry and fragrant garlic. Sweet bell peppers and onions add gentle sweetness and texture, creating a balanced, aromatic dish. Serve this comforting curry for a cozy weeknight dinner or casual gathering with steamed rice or flatbread.

Prep10 mins
Cook30 mins
Serves4
DifficultyEasy

1

Season the chicken thighs with salt, pepper, and 1 tablespoon of curry powder.
2

Heat oil in a cast iron skillet over medium heat. Add the chicken thighs and cook, turning occasionally, until an instant-read thermometer inserted near the center registers 165 degrees F (74 degrees C), about 15 minutes. Take the skillet off the heat; transfer the thighs to a plate and keep warm.
3

Pour off all but about 2 tablespoons of oil from the skillet. Add the onions, bell peppers, garlic, and 1 tablespoon of curry powder to the same skillet. Set over medium heat, and cook and stir the vegetables for 5 minutes.
4

Stir in the coconut milk, add 1 tablespoon of curry powder, and bring to a simmer. Return the chicken thighs to the curry sauce, cover the skillet with a lid, and simmer on low heat until the thighs are tender, 10 to 15 minutes. Taste and season with more curry powder, salt, and pepper as needed.