Description
A vibrant dish featuring tender chicken thighs in a creamy coconut milk sauce, enriched with spices and fresh ingredients.
Ingredients
Scale
- 2 lbs (900g) boneless, skinless chicken thighs
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 tsp smoked paprika
- 1 tbsp olive oil
- 1 medium yellow onion, finely chopped
- 4 cloves garlic, minced
- 1-inch piece fresh ginger, grated
- 1–2 red chili peppers, sliced (jalapeño or Fresno)
- 1 red bell pepper, thinly sliced
- 1 (14 oz) can full-fat coconut milk
- 1/2 cup chicken broth (or water)
- 1 tbsp tomato paste
- 1 tsp ground cumin
- 1 tsp turmeric powder
- 1/2 tsp cayenne pepper (optional)
- Zest and juice of 1 lime
- Salt and pepper, to taste
- 1/2 cup fresh cilantro, chopped
- Cooked white or brown rice, for serving
- Lime wedges & toasted coconut flakes (optional, for garnish)
Instructions
- Pat chicken thighs dry with paper towels and season with kosher salt, black pepper, and smoked paprika. Toss to coat them evenly and set aside.
- Heat olive oil in a large skillet over medium-high heat. Add the chicken in a single layer, searing for 3-4 minutes on each side until golden brown but not cooked through. Transfer the chicken to a plate.
- In the same pan, add chopped onion and a pinch of salt. Cook for 2-3 minutes, scraping up any browned bits from the bottom.
- Incorporate garlic, ginger, and sliced chili peppers, stirring for about 1 minute until aromatic.
- Add sliced red bell pepper and tomato paste. Cook for 1-2 minutes until the peppers soften and the tomato paste darkens.
- Sprinkle in cumin, turmeric, and cayenne (if using). Stir for 30 seconds to bloom those fragrant spices.
- Pour in chicken broth, scraping up any remaining bits. Stir in coconut milk, lime zest, and a squeeze of lime juice for brightness. Taste and adjust salt.
- Return the seared chicken along with any juices back to the pan. Nestle the chicken in the sauce, lower the heat, cover, and simmer for 15 minutes.
- Afterward, uncover and simmer for another 5-10 minutes, allowing the chicken to cook through completely while the sauce thickens. Taste again—add more lime juice, salt, or chili if desired.
- Finish off by sprinkling chopped cilantro on top and serve with cooked rice, lime wedges, and optional toasted coconut flakes for an added texture and flavor.
Notes
For a quicker version, consider using an air fryer. Sear the chicken and then cook them in the air fryer until cooked through.
Nutrition
- Serving Size: 1 serving
- Calories: 470
- Sugar: 5g
- Sodium: 400mg
- Fat: 34g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 111mg