Quick and Easy Chicken Thigh Curry

• servings: 4 servings
• active time: 15 minutes
• total time: 50 minutes

Ingredients

30 ml vegetable oil

1 onion (chopped)

3 cloves garlic (minced)

1 thumb-size piece ginger (minced)

1 kg chicken thighs (skin-on, bone-in, boneless, skinless thighs can also be used)

400 g tin chopped tomatoes (see notes)

400 ml tin coconut milk (see notes)

2 tablespoons curry powder

½ teaspoon chili powder (adjust to taste)

1 tablespoon honey

Juice of 1 lime

½ bunch fresh coriander (chopped)

Directions

Preheat the oven:

Preheat the oven to 190ºC.

Cook the chicken:

Heat the oil in an ovenproof dish (a cast iron one works well). Season the chicken with salt and pepper. Once the oil is hot (shimmering), brown the chicken skin-side down until crispy, about 5-8 minutes. Remove the thighs and set aside.

Fry aromatics:

Drain the excess oil from the pan, leaving about 1 tablespoon. Add the chopped onion, garlic, and ginger. Sauté for 5 minutes until the onions are soft, translucent, and slightly golden.

Make the sauce:

Pour the chopped tomatoes and coconut milk into the pan. Whisk well, then taste and adjust seasoning with salt and pepper. Add the curry powder, chili powder, honey, and lime juice. Bring to a gentle simmer.

Combine and bake:

Return the chicken thighs to the pan, placing them in the sauce. Transfer the pan to the oven and cook for 20 minutes, until the chicken is fully cooked and the sauce is bubbling and thickened.

Serve:

Serve over basmati rice and sprinkle with chopped coriander.

Nutrition

• Calories: 304 kcal
• Total Fat: 29 g
• Saturated Fat: 20 g
• Unsaturated Fat: 7 g
• Trans Fat: 1 g
• Sodium: 17 mg
• Total Carbohydrate: 14 g
• Dietary Fiber: 2 g
• Total Sugars: 6 g
• Protein: 3 g