These coconut curry braised chicken thighs are perfect for a warm night. Served with red onions and sweet potatoes over rice. Braising chicken in the delicious coconut sauce is the best way get juicy and delicious chicken.
Coconut curry braised chicken thighsPrint This
- 4 chicken thighs, bone-in and skin-on
- 1 tbsp olive oil
- 1 red onion, chopped
- 3 garlic cloves, minced
- 1.5 cups low sodium chicken broth
- 1/2 can coconut milk (full fat)
- 2 tsp garam masala
- 1/2 tsp ginger
- 1/2 tsp turmeric
- pinch of nutmeg
- 1 bay leaf
- 1/2 tsp salt
- 2 cups cubed sweet potatoes
- 1/2 lime
In a large dutch oven (if you don’t have a dutch oven, you can use a large pot still! But also if you buy a dutch oven, I promise you’ll use it ALL the time, I got a cheap one for now while I save up for a Le Crueset or Staub one), heat olive oil over medium-high heat. Add chicken thighs face down and cook for about 6 minutes (don’t move them! Keeping them in the same spot makes them crispier). Flip and do the same on the other sides.
Remove the chicken thighs and set aside on a plate. In the same pot, add red onion and garlic and sautee till the onion begins to become translucent (about 5 minutes). You might have bits of chicken stuck to the bottom, feel free to scrape those as you sautee for more flavor!
Add in the chicken broth, coconut milk, garam masala, ginger, turmeric, nutmeg, salt and bay leaf and bring to a boil. Reduce to medium-low. Add the chicken thighs and cover for about 20 minutes.
After about 20 minutes, add-in sweet potatoes and cover to cook for an additional 10 minutes.
Uncover and cook for about 5 more minutes so that the sauce reduces a little bit. And you’re done! Serve over rice with a slice of lime.