Creamy Coconut Curry Chicken
6 standard portions
Source field check Β· Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
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Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 6 chicken thighs (rinsed and dried)
- 3 tbsp poudre de colombo (curry powder)
- 2 tsp of all purpose seasoning
- 1 tsp black pepper
- 1 tsp pink salt
- 2 scallion (chopped )
- 1 medium onion (chopped)
- 2 scallion (chopped)
- 4 garlic cloves (minced)
- 1 tsp of fresh ginger (minced)
- 2 tsp poudre de colombo
- 1 tbsp fresh thyme
- 1 tbsp chadon beni/culantro
- 14 oz full fat coconut milk ((400ml))
- additional black pepper and pink salt to taste
Method
- 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).
- 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 tbsp ofΒ 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).