Coconut-Curry Braised Chicken Thighs
Ingredients
The chicken
-
6
pieces
skin-on, bone-in chicken thighs
-
1½
lb
chicken thighs total weight
-
2
Tbsp
kosher salt
-
½
tsp
kosher salt
The aromatics
-
2
medium
red onions
-
3
cloves
garlic
-
2
inches
fresh ginger
The spices and liquids
-
2
Tbsp
curry powder
-
1
can (13.5 oz)
unsweetened coconut milk
The vegetables
The toppings
-
½
cup
large unsweetened coconut flakes
-
2
limes
for serving
-
1
small handful
cilantro
For serving
-
to taste
Basmati or jasmine rice
Instructions
- Preheat the oven to 300°F.
- Pat the chicken thighs dry and season with salt.
- Place the chicken thighs skin side down in a cold Dutch oven and turn the heat to medium, allowing the skin to brown for 15-20 minutes.
- Remove the chicken and set aside, keeping the fat in the pot.
- Prepare the onions by peeling and cutting them, and smash the garlic cloves.
- Peel the ginger and grate it into a bowl.
- Cook the onion wedges in the reserved pot until golden brown.
- Add garlic and ginger, then stir in the curry powder and deglaze the pan with water.
- Add half of the coconut milk and water, bringing it to a simmer.
- Arrange the chicken thighs skin side up in the pot and cover, then transfer to the oven for 30 minutes.
- While the chicken cooks, toast the coconut flakes in the oven until golden brown.
- Chop the reserved onion and mix with lime zest and juice.
- Chop cilantro stems and mix with the onion mixture and toasted coconut.
- Peel and cut the sweet potatoes into pieces.
- After 30 minutes, add the sweet potatoes and remaining coconut milk to the pot, then return to the oven uncovered for 15-30 minutes more.
- Toss the coconut condiment with salt and serve the dish over rice with the condiment and lime wedges.
Nutrition Facts (estimated)
Servings
4
Calories
450
Total fat
25g
Total carbohydrates
40g
Total protein
30g
Sodium
800mg
Cholesterol
100mg
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