[Mild Curry] Coconut Milk Chicken Thighs

Hey everyone, it is Louise, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, [Mild Curry] Coconut Milk Chicken Thighs. One of my favorites. This time, I will make it a bit unique. This will be really delicious.

[Mild Curry] Coconut Milk Chicken Thighs is one of the most well liked of recent trending meals on earth. It's simple, it is quick, it tastes yummy. It's enjoyed by millions every day. They're fine and they look fantastic. [Mild Curry] Coconut Milk Chicken Thighs is something that I have loved my whole life.

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As for the number of servings that can be served to make [Mild Curry] Coconut Milk Chicken Thighs is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook [Mild Curry] Coconut Milk Chicken Thighs estimated approx 1 hour.

To begin with this recipe, we have to first prepare a few components. You can have [Mild Curry] Coconut Milk Chicken Thighs using 14 ingredients and 5 steps. Here is how you can achieve it.

Ingredients and spices that need to be Take to make [Mild Curry] Coconut Milk Chicken Thighs:

1. 6 chicken thighs, bone-in and skin-on
2. 1 Tablespoon butter
3. 1 Tablespoon olive oil
4. 3 cloves garlic, minced
5. 1 bay leaf
6. 1 Tablespoon curry powder
7. 1 teaspoon ground cumin
8. 1/2 teaspoon cayenne pepper
9. 1 Tablespoon fish sauce (or soy sauce)
10. 2 limes' zest
11. 1 cup coconut milk
12. 1 cup chicken broth
13. 1/2 cup minced coriander
14. To serve: Cooked Rice

Steps to make to make [Mild Curry] Coconut Milk Chicken Thighs

1. Preheat oven to 400F/200C. Wash and pat dry the chicken thighs. Season both sides with salt and pepper.
2. In a large oven-proof skillet, melt butter with the oil (this increases the smoke point of the butter, so it doesn't burn) on medium-high heat. Place chicken skin-side down first and sear each side until crispy brown, about 2-3 minutes per side. Remove chicken from pan and set aside.
3. Lower the fire to medium and in the same skillet add garlic, curry powder, cumin, cayenne pepper, and cook until fragrant, for about 1 minute. Add coconut milk and chicken broth. Then add bay leaf, fish sauce, and lime zest. Stir until combined and bring liquid to a low simmer.
4. Place chicken back into the skillet and transfer to oven. Roast the chicken for about 25 minutes or until fully cooked. Internal temperature of chicken should be about 165F/75C.
5. Top with minced coriander and serve over rice.

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So that is going to wrap it up for this special food Simple Way to Prepare Perfect [Mild Curry] Coconut Milk Chicken Thighs. Thank you very much for reading. I am sure you will make this at home. There's gonna be interesting food in home recipes coming up. Don't forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!