Creamy Coconut Curry Chicken

Treat yourself to this delicious, flavoursome meal consisting of succulent chicken thighs that are oven roasted to crispy perfection then simmered in a herbaceous coconut sauce. This recipe is guaranteed to be a family favourite and is ideal for the whole family.

Course Main Entree

Cuisine Caribbean

Prep Time 20

Cook Time 50

Total Time 1 10

Servings people

Calories 399kcal

Author Charla

Ingredients

For the chicken rub

6 chicken thighs rinsed and dried
3 tablespoon poudre de colombo (curry powder)
2 teaspoon of all purpose seasoning
1 teaspoon black pepper
1 teaspoon pink salt
2 scallion chopped

To make the coconut curry sauce

1 medium onion chopped
2 scallion chopped
4 garlic cloves minced
1 teaspoon of fresh ginger minced
2 teaspoon poudre de colombo
1 tablespoon fresh thyme
1 tablespoon chadon beni/culantro
14 oz full fat coconut milk (400ml)
additional black pepper and pink salt to taste

Instructions

To season the chicken

Place the chicken thighs in a large bowl.
Season the chicken thighs with the colombo curry powder and all purpose seasoning, black pepper and pink salt (you can cover and leave overnight/a few hours, if you want to or you can move onto the next steps straight away).
Preheat the oven to 200C/400F/gas mark 6.
Line a roasting pan with parchment paper and lightly coat with olive oil.
Use tongs to place the chicken thighs on the baking tray being careful not to overcrowd and leaving enough space between the chicken.
Lightly spray the tops of the chicken thighs with olive oil (this is optional).

To prepare the coconut curry sauce

Roast the chicken in the oven for 30 minutes until deep golden in colour and the skin of the chicken is crispy.
Once the chicken has roasted, remove from the oven and set aside.
Prepare the coconut curry sauce by adding 3 tablespoon of olive oil to a large skillet or frying pan on medium heat.
Saute the onion, scallion, garlic and ginger until soft and translucent.
Add the colombo powder and thyme and chadon beni to the base ingredients and cook for about one minute.
Pour in the coconut milk and stir.
Bring the pan to a rolling boil then reduce the heat to medium-low and put the lid on.
Leave the sauce to simmer for about 15 minutes.
After the given time, remove the lid and add black pepper and pink salt and do a taste test and adjust accordingly to your preference.
Carefully add each chicken thigh to the sauce.
Leave the pan to simmer for a further 5 minutes.
Garnish with loose thyme and thyme stems before serving (optional).

Video

Notes

You will need my French Caribbean curry powder also known as Poudre de Colombo to make this recipe.

You don't necessarily need to leave the chicken to infuse overnight, you can season it and use it straight away.

This is the recipe link that you will need for my All Purpose Seasoning recipe.

You can use light coconut milk but the sauce will not be rich if you choose to do so.

If you want to make this dish with boneless skinless chicken use breasts instead but rather than oven roast the chicken you would simply season it then sear it in the pan and add the ingredients to make the sauce instead.

This dish is dairy free, contains no gluten and paleo friendly

You can freeze the chicken if want to and the sauce too. I would advise freezing them separately.

If you want the chicken skin to remain crispy simply add the thighs to the frying pan but DO NOT baste the chicken. If you want the coconut sauce all over the chicken then baste it in the pan.

Nutrition