Description
A vibrant dish combining tender chicken thighs in a luxurious coconut milk sauce infused with zesty lime, aromatic spices, and fresh chili peppers.
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
- 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)
Instructions
- Pat your chicken thighs dry with paper towels. Sprinkle generously with kosher salt, black pepper, and smoked paprika. Toss to coat evenly.
- Heat one tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken and sear for about 3–4 minutes per side until it turns golden brown. Transfer the chicken to a plate.
- Add the chopped onion to the same pan with a pinch of salt. Sauté for 2–3 minutes, scraping up browned bits.
- Add minced garlic, grated ginger, and sliced chili peppers to the pan, stirring until fragrant for roughly 1 minute.
- Toss in the sliced red bell pepper and tomato paste. Cook for 1–2 minutes until the peppers soften.
- Sprinkle in the ground cumin, turmeric powder, and cayenne (if using). Stir for about 30 seconds to toast the spices.
- Pour in the chicken broth, scraping any stuck bits. Then add the coconut milk, lime zest, and juice. Stir and taste for salt adjustment.
- Return the chicken and juices to the pan, nestling into the sauce. Lower the heat, cover, and simmer for 15 minutes. Uncover and simmer for an additional 5–10 minutes until cooked through and sauce thickens.
- Serve hot over rice, garnished with cilantro, lime wedges, and toasted coconut flakes.
Notes
For make-ahead options, prepare the dish up to the simmering step in advance. Store in the fridge and reheat gently.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 400mg
- Fat: 22g
- Saturated Fat: 15g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 100mg