Curry Coconut Milk Roast Chicken Thighs

YIELD: SERVES 2-3

TOTAL TIME: 1 HOUR

Adapted from our milk chicken thighs, but this time with an Asian flair. Coconut milk, curry, cumin and bright lime zest really adds a wonderful curry take on our popular chicken recipe. Add what ever veggies you want before you bake it in the oven. Potatoes, carrots, eggplant, the veggie possibilities are endless!

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ingredients:

for the chicken thighs:

• 2 pounds (1365g) chicken thighs (about 6 thighs), bone-in and skin-on
• kosher or sea salt, to taste
• fresh ground black pepper, to taste
• 1 Tablespoon (15ml) butter or olive oil
• 3 cloves garlic, minced
• 1 bay leaf
• 1 Tablespoon (15ml) ground curry powder
• 1 teaspoon (5ml) ground cumin
• 1/2 teaspoon cayenne pepper, or to taste
• 2 Tablespoons (30ml) fish sauce (or soy sauce)
• zest of 2 limes
• 1 cup (240ml) coconut milk
• 1 cup (240ml) chicken broth
• 1/2 cup (120ml) minced cilantro

for serving:

• Cooked Rice or Crusty Bread

directions:

Preheat oven to 400° F.

Wash and pat dry chicken thighs. Season both sides of chicken thighs with salt and pepper.

In a large oven-proof skillet, melt butter or add oil on medium high heat. Place chicken skin-side down first and sear each side of the chicken until crispy brown, about 2-3 minutes per side. Remove chicken from pan and set aside.

In the same skillet over medium heat add garlic and cook until fragrant, about 1 minute. Add bay leaf, curry powder, cumin, cayenne pepper, fish sauce, and lime zest. Then add coconut milk and chicken broth. Stir until combined. Bring liquid to a low simmer.

Place chicken back into the skillet and transfer to oven. Roast the chicken for about 25-30 minutes or until fully cooked. Internal temperature of chicken should be about 175 degrees F.

After chicken is cooked, top with minced cilantro and serve over rice or with slices of crusty bread.

RECIPE SOURCE: WHITEONRICECOUPLE.COM.

http://whiteonricecouple.com/recipes/curry-coconut-milk-chicken-thighs/