Celebrate a cozy winter night with your loved ones by making these quick and delicious coconut curry chicken thighs.
These simple, easy, and flavorful coconut curry braised chicken thighs are an excellent meal for different occasions. Braises like this chicken thighs curry are full of flavor with a hearty texture and spicy taste, especially when served over rice.
To start with making this delicious meal, preheat the oven to 300F. Pat the bone-in, skin-on chicken thighs dry with a paper towel. Then season all sides with one tablespoon of salt. Make sure they are finely coated.
Then, put a Dutch oven on the stove and place all the seasoned chicken thighs in it skin side down. Turn the heat up to medium. Remember, you want the chicken thighs to be crispy and cooked. Cook them for about 20 minutes. When the skins are deeply browned, remove the thigh oven and place them on a plate. In the end, reserve the Dutch oven and turn the heat off.
Peel the red onions and cut them in half through the root end. Slice three of the onion halves into three wedges each, and set the remaining half for later. Remove the peel of the garlic and crush the cloves. Next, use a spoon to peel the ginger pieces. Then grate the ginger finely with a zester into a small bowl.
Turn the heat up to medium, and cook the onion wedges in the Dutch oven. Stirring often until golden brown and translucent for about 6 minutes. Now add the minced garlic, grated ginger, and cook until fragrant for about one minute. Now put two tablespoons of curry powder and stir the mixture to coat for a minute or two. Pour in a splash of water to the pan and deglaze the bottom. Add in half of the coconut flavored milk and one cup of water. Bring the liquid up to a simmer for 10 minutes.
Arrange the cooked chicken thighs skin side up in the oven and let them stand in the braising liquid. For the best possible result, remember to cover the pan, transfer to the preheated oven and bake for thirty minutes.
While the chicken is baking, make the coconut garnish for the meal. Spread ½ cup of coconut flakes on a baking sheet and place in the oven with the chicken. Bake for five minutes until golden brown. Chop the reserved red onion finely. Cut the lime into wedges and squeeze the juice over the onion mixture. Cut the remaining limes into four wedges and reserve them for serving. Chop the fresh cilantro stems and reserve the leaves for serving. Add the stems to the onion mixture. Stir in the toasted coconut flakes. Be alert and don’t mix them to avoid getting soggy.
Now it is time for handling our potatoes. Peel sweet potatoes and cut them into two pieces. After thirty minutes, uncover the Dutch oven and add the sweet potatoes and remaining coconut milk to the chicken. Use a spoon to move the ingredients around. Return to the oven uncovered and cook until the sweet potatoes are soft for about 15-30 minutes. Once the chicken is tender and cooked through, serve it over rice topped with veggies, herbs, lime pieces, and coconut garnish.