Description
A flavorful and creamy dish featuring chicken thighs braised in coconut milk with aromatic spices and vegetables.
Ingredients
Scale
- 2 pounds bone-in, skin-on chicken thighs
- 1 tablespoon vegetable oil
- 1 medium onion, diced
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon curry powder
- 1 teaspoon turmeric
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 (14-ounce) can coconut milk
- 1 cup chicken broth
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- 1 red bell pepper, sliced
- 1 cup fresh spinach
Instructions
- Heat the vegetable oil in a large skillet or Dutch oven over medium heat.
- Add the diced onion and sauté until translucent, about 5 minutes.
- Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.
- Season the chicken thighs with salt, pepper, curry powder, and turmeric.
- Push the onion mixture to the side of the skillet and add the chicken thighs skin-side down. Sear for about 5-7 minutes until the skin is golden brown.
- Flip the chicken and sear the other side for another 5 minutes.
- Pour in the coconut milk, chicken broth, soy sauce, and lime juice, stirring to combine.
- Bring the mixture to a gentle simmer, then reduce the heat to low. Cover and let it braise for 30-35 minutes, or until the chicken is cooked through and tender.
- Add the sliced red bell pepper and fresh spinach to the skillet, stirring gently to combine.
- Cook for an additional 5 minutes until the bell pepper is tender and the spinach is wilted.
- Serve hot over rice or quinoa, spooning the coconut sauce over the chicken.
Notes
- For extra flavor, add a tablespoon of fish sauce to the braising liquid.
- For a spicier kick, include sliced jalapeños or a dash of red pepper flakes when sautéing the onions.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 120mg