Description
A delightful dish featuring tender chicken thighs simmered in creamy coconut milk, enriched with spices and fresh chili peppers for a tropical culinary experience.
Ingredients
Scale
- 2 lbs (900g) boneless, skinless chicken thighs
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 tsp smoked paprika
- 1–2 red chili peppers, sliced
- 1 medium yellow onion, chopped
- 4 cloves of garlic, minced
- 1-inch piece of fresh ginger, grated
- 1 red bell pepper, thinly sliced
- 1 tbsp tomato paste
- 1 tsp ground cumin
- 1 tsp turmeric powder
- 1/2 cup chicken broth (or water)
- 14 oz can of full-fat coconut milk
- 1 lime, zested and juiced
- Fresh cilantro for garnish
- Toasted coconut flakes (optional)
- Cooked white or brown rice for serving
Instructions
- Pat the chicken thighs dry using paper towels. Season with salt, pepper, and smoked paprika.
- Heat olive oil in a large skillet over medium-high heat and sear the chicken for 3-4 minutes on each side until golden brown.
- Transfer the chicken to a plate and set aside.
- Add chopped onion to the same pan with a pinch of salt and cook for 2-3 minutes until softened.
- Add minced garlic, grated ginger, and sliced chili peppers; stir until fragrant, about 1 minute.
- Toss in the red bell pepper and tomato paste; cook for another 1-2 minutes until peppers soften.
- Sprinkle ground cumin, turmeric, and cayenne into the pan, stirring for 30 seconds.
- Pour chicken broth and coconut milk into the pan, adding lime zest and juice. Stir to combine.
- Return the seared chicken to the pan, cover, and simmer for 15 minutes. Uncover and simmer for another 5-10 minutes until cooked through.
- Garnish with chopped cilantro before serving over rice.
Notes
The flavors deepen when made a day ahead. Serve with additional lime wedges and toasted coconut flakes.
Nutrition
- Serving Size: 1 serving
- Calories: 440
- Sugar: 3g
- Sodium: 600mg
- Fat: 28g
- Saturated Fat: 19g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 80mg