Coconut Curry Chicken

• Serves: 2-3
• Time required: 30 mins
• Origin: Tiffy Cooks

Ingredients

Curry chicken thighs

• 4 boneless, skin-on chicken thighs
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp curry powder
• ½ tsp turmeric
• Salt and black pepper, to taste
• 1 tbsp olive oil

Coconut curry sauce

• ½ onion, finely chopped
• 1 tbsp minced garlic
• 1½ cups coconut milk
• 2 Japanese curry cubes

To serve

• Hot cooked rice
• Chopped green onion, to garnish
• Red pepper flakes (optional)

Method

1. Add the chicken thighs to a bowl and season with paprika (1 tsp), garlic powder (1 tsp), curry powder (1 tsp), turmeric (½ tsp), salt, black pepper, and olive oil (1 tbsp). Massage the seasonings into the chicken until evenly coated.
2. Heat a large pan over medium-high heat. Place the chicken skin-side down and cook for 6–7 minutes per side, or until golden brown and fully cooked through. Remove and set aside to rest.
3. In the same pan, using the rendered chicken fat, sauté the chopped onion (½) and minced garlic (1 tbsp) for 2–3 minutes until softened.
4. Pour in the coconut milk (1½ cups) and add the Japanese curry cubes (2). Stir continuously until the curry cubes have completely dissolved and the sauce is smooth.
5. Lower the heat and simmer for 1–2 minutes, or until slightly thickened.
6. Slice the chicken and serve over hot rice. Spoon the coconut curry sauce on top, then garnish with green onion and red pepper flakes if desired.

At a glance

	Season chicken	Pan fry	Sauté aromatics	Build sauce	Simmer	Serve
4 chicken thighs
1 tsp paprika
1 tsp garlic powder
1 tsp curry powder
½ tsp turmeric
salt & pepper
1 tbsp olive oil
6-7 mins skin-side down
flip 6-7 mins
½ onion
1 tbsp garlic
rendered chicken fat
2-3 mins
1½ cups coconut milk
2 Japanese curry cubes
1-2 mins until thickened
sliced chicken
rice
green onion
red pepper flakes