Coconut Curry Chicken Thighs


James and I love curry in almost any form. Thai, Indian, you name it, and we probably love it! When I cook, flavor is the most important aspect.  I make healthy food, but it is so important to me that it be full of flavor! That is why we love curry, it is so full of flavor and depth.

This recipe is a new one for me, but I have to say it was really delicious and very light.  Often people associate curry with being a heavy meal, but this was a really nice way to do it and not feel as though we needed rolling out of the room afterwards.


What you need:


  • 2 lbs chicken thighs, bone-in and skin-on
  • 1 tsp olive oil
  • 3 cloves garlic, minced
  • 1 bay leaf
  • 1 tbsp ground curry powder
  • 1 tsp ground cumin
  • 1/2 tsp cayenne pepper
  • 2 tbsp fish sauce (or soy sauce)
  • zest of 2 limes
  • 1 cup coconut milk
  • 1 cup chicken broth
  • 1/2 cup minced cilantro
  • salt and pepper to taste

Preheat your oven to 400F.

In a dutch oven or cast iron pan, heat your tsp of oil over high heat.

Season your chicken with salt and pepper, and once the pan is warm, place them in skin side down, and cook them for 3-4min per side.

Remove the chicken from the pan.  If you find your pan has a lot of fat or oil in it, dump some out, so the sauce isn’t too oily.

Add in your garlic clove and cook for 1-2min.  Add in your seasoning, fish sauce, and lime zest, and then your coconut milk and chicken broth.

Scrape off any bits stuck to the bottom, simmer your sauce, and then add your chicken back to the pan.

Put the pan in the oven and cook for 25 – 30min until the chicken is cooked through.

Add your chopped cilantro on top and serve with basmati rice or naan bread.

If you want a thicker sauce, after the chicken is cooked, add in some flour or corn starch.

This curry is so flavorful and light, its a great week night option for  the family!


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