Coconut Curry Braised Chicken Thighs
Introducing a culinary journey that harmonizes rich flavors and aromatic spices – our Coconut Curry Braised Chicken Thighs recipe is a celebration of vibrant tastes and comforting textures. The velvety coconut milk forms the foundation of this dish, infusing every bite with a creamy indulgence that perfectly balances the bold notes of curry spices. The result? Tender chicken thighs that soak up the rich, fragrant sauce, delivering a mouthwatering experience with every forkful.
Ingredients:
- Chef's Life Cooking Oil
- 1.5-2 lbs bone-in, skin-on chicken thighs (about 4-5 thighs)
- 1 yellow onion, thinly sliced
- 1 tbsp turmeric
- 2 tsp smoked paprika
- 2 tsp cumin
- 1 tsp chili powder
- 1 medium sweet potato, washed and cut into rounds/half moons
- 1 can full fat coconut milk
- 1 cup chicken stock
- 1 bunch swiss chard, roughly chopped
- 1 tsp fish sauce
- To Serve: 1 bunch picked cilantro, chili oil, 1 lime
Method:
- Heat 2 tbsp of Chef's Life Cooking Oil in a large pot on medium heat.
- Salt and pepper the chicken thighs on both sides. Once the oil is hot add the thighs skin side down and cook until the skin is golden brown, about 3-5 minutes. If the skin resists, it is not ready to be turned, the thighs will be easy to flip once the skin is properly browned. Brown on the other side around 3 minutes.
- Remove the chicken thighs and set aside, add the onions to the pan and cook until they are softened, about 5 minutes.
- Add in the spices and stir occasionally for 3 minutes.
- Stir in the sweet potatoes, chicken stock and coconut milk and bring to a simmer, then reduce the heat to low. Add back the chicken thighs. The skin should not be fully submerged. Cook on low for 30 minutes until the liquid has reduced by half and the chicken is cooked through.
- Remove the chicken thighs and add the swiss chard to the pot, followed by the fish sauce, stir to combine.
- Serve the chicken and broth on top of rice and garnish with herbs, a squeeze of lime juice and your favorite chili oil.