Cooked - Curry Coconut Milk Roast Chicken Thighs

⨯

⨯

Unauthorized

⨯

You need to be logged in.

Patrons only

⨯

This feature is only available to patrons.

Please consider becoming a patron to support this project!

Unexpected Error

⨯

We are very sorry. Please retry.

Recipe dictation limitations

⨯

At this moment we can only offer improved AI Voices on Patron accounts.

If you are interested in supporting this project please consider upgrading!

If you are a Patron, please login.

Recipe dictation limitations

⨯

Due to limited resources, the voice may sound robotic.

We offer improved AI Voices on Patron accounts, if you are interested in supporting this project please consider upgrading.

Thank you!

Shopping list

⨯

Added to your 🛒 shopping list successfully.

Convert units

⨯

You need to be logged in to use this feature. It's free!

or

Sort ingredients

⨯

For easier reading, you can sort the ingredients according to their functional role in the recipe.

Breakdown recipe

⨯

To help you understand the recipe, we can break it down into sections.

Fluff is removed from steps while preserving necessary details for experienced cooks.

You can break down the recipe visually (diagram), or view all sections in the same page.

Logged successfully

⨯

Successfully logged as cooked!

You can edit your notes and add photos.

What is cook mode?

⨯

Select the step you are cooking to track your progress.

Highlights ingredients being used on that step.

Screen does not go dark.

What is narrative view?

⨯

Currently in beta version.

Steps take full width.

Ingredients and quantities used in the step appear bellow it.

Smart highlighting and more accurate results.

What is this number?

⨯

Based on the recipe nutrition information, this number is the recommended number of total servings for the recipe.

You can edit it to scale the recipe, or adjust the size of the servings using the portion control slider.

More options

⨯

Home Pricing Community My Recipes

Home Pricing Community My Recipes

Curry Coconut Milk Roast Chicken Thighs

6.0

2 pounds chicken thighs (about 6 thighs), bone-in and skin-on

Kosher salt or sea salt, to taste

Fresh ground black pepper, to taste

1 Tablespoon butter or olive oil

3 cloves garlic, minced

1 bay leaf

1 Tablespoon curry powder

1 teaspoon ground cumin

½ teaspoon cayenne pepper, or to taste

1 Tablespoon fish sauce (or soy sauce), or to taste

Zest of 2 limes

1 cup coconut milk

1 cup chicken broth

½ cup minced cilantro

Cooked Rice or Crusty Bread

Preheat oven to 400° F (205°C).
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 the chicken until crispy brown, about 2-3 minutes.
Flip the chicken and crisp the other side for about 2 minutes. 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° F (80°C).
After chicken is cooked, top with minced cilantro and serve over rice or with slices of crusty bread.

Course🍽️Main Course

Diets🌾Gluten-free🥩Carnivore...

Category🍽️Main Dish

CuisineAsian

Occasions📆Everyday👨‍👩‍👧‍👦Family Meal

Season🔁Year-round

DifficultyEasy ⏰ 45m

Created 15 weeks ago

Get the iOS & Android app

Just released with extra features!

Loading...