Coconut-Curry Chicken Thighs

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Chicken's never boring! It just needs new flavors to keep it fresh!

Camille C.
Camille C.

4 minutes

Prep time

20 minutes

Cook time

1448 cal.

Per serving


Frying pan, Pot (small), Stovetop


Chicken thighs (bone-in, skin on)

Step 1

Heat a drizzle of oil in a pan over high heat. Add the chicken thighs & brown for 1-2 min on each side.

Onion (yellow)

Step 2

Peel & finely slice the onion.

Chicken thighs (bone-in, skin on)

Step 3

Remove the chicken thighs from the pan. Set them aside.

Curry powder
Onion (yellow)

Step 4

Heat a drizzle of oil in the same pan over medium heat. Add the onion, curry powder, salt & pepper. Cook, stirring for 3 min.

Coconut milk
Chicken thighs (bone-in, skin on)

Step 5

Return the chicken thighs to the pan. Pour in the coconut milk. Add a splash of water (if needed). Season with salt & pepper. Reduce the heat to low, cover & simmer for 10 min.

White rice (long grain)

Step 6

Cook the rice according to the package instructions.

White rice (long grain)
Chicken thighs (bone-in, skin on)

Step 7

Fluff the rice. Season the curry with salt, pepper & a drizzle of olive oil. Spoon the rice onto serving plates. Top with the coconut-curry chicken. Garnish with cashews (optional). Enjoy!

Nutrition facts

View nutritional information

Energy1448 cal.
Fat100 g
Carbohydrates65 g
Protein72 g
Fiber3 g

Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.

On average, one serving of the recipe "Coconut-Curry Chicken Thighs" contains 1448 Energy, 100 g of Fat, 65 g of Carbohydrates, 72 g of Protein, 3 g of Fiber.

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Coconut-Curry Chicken Thighs
Very easy