Ingredients

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8 chicken thighs, skin-on and bone-in
2 cans full-fat coconut milk (each 13.5 oz)
3 tbsp red or green curry paste (no alcohol)
3 garlic cloves, minced
1 tbsp fresh ginger, grated
1 lime, juiced and zest reserved
2 tbsp soy sauce (gluten-free)
2 tbsp honey or palm sugar
1 tbsp tamarind paste (optional)
1 cup chicken broth (halal)
Fresh cilantro leaves for garnish
1 small onion, sliced (optional)
1 red bell pepper, sliced (optional)

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Instructions

Preheat oven to 375°F (190°C)
Pat chicken dry; season generously with salt and pepper
Heat 1 tbsp oil in oven-safe skillet; sear thighs skin-side down 7-8 minutes until golden
Flip thighs; stir in garlic and ginger; cook 2 minutes
Add coconut milk, curry paste, soy sauce, honey, and tamarind; simmer 10 minutes
Transfer to oven; bake 15-20 minutes until chicken is cooked through and sauce thickens
Optional: Stir in lime juice and zest; mix with reserved rice
Discard skin before serving (if desired)
Garnish with chopped cilantro
Serve with steamed jasmine rice

Notes

For halal version, ensure all ingredients are certified halal
Adjust curry paste quantity to control heat level
Add sliced onions/bell peppers in step 5 for extra vegetable content
Simmer sauce uncovered for bolder flavor
Recipe can be prepared in a cast iron Dutch oven or oven-safe pan
Store leftovers in airtight container up to 3 days; freezes well for 2 months

Author: Amelie Harper
Prep Time: 15
Cook Time: 35
Category: Cozy Chicken
Method: Stir-Fry and Baking
Cuisine: Thai-Inspired
Diet: Gluten-Free, Dairy-Free

Nutrition

Serving Size: 1 whole thigh with 1/4 cup sauce and 1/2 cup rice
Calories: 520
Sugar: 10g
Sodium: 420mg
Fat: 34g
Saturated Fat: 28g
Carbohydrates: 28g
Fiber: 3g
Protein: 36g
Cholesterol: 120mg