Creamy Coconut Chicken Fusion
Indulge in a flavorful journey with this creamy coconut chicken recipe. Juicy chicken thighs simmer in a rich coconut milk sauce infused with aromatic spices, garlic, and fresh herbs. Perfectly paired with steamed jasmine rice or crusty bread, this dish is a comforting blend of exotic flavors that will tantalize your taste buds and warm your soul.
ingredients
- 4 chicken thighs, bone-in and skin-on
- 1 can (13.5 oz) coconut milk
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 tablespoon curry powder
- 1 teaspoon turmeric
- 1 red bell pepper, sliced
- 1 cup chicken broth
- 1 tablespoon lime juice
- Salt and pepper, to taste
- Fresh cilantro, for garnish
steps
- 1.
Heat olive oil in a large skillet over medium heat.
- 2.
Season chicken thighs with salt and pepper, then brown them in the skillet for about 5 minutes on each side. Remove and set aside.
- 3.
In the same skillet, add diced onion, garlic, and ginger; sauté until soft, about 3-4 minutes.
- 4.
Stir in curry powder and turmeric, cooking for an additional minute until fragrant.
- 5.
Add sliced bell pepper, coconut milk, and chicken broth; stir well to combine.
- 6.
Return the chicken thighs to the skillet, bringing the mixture to a simmer.
- 7.
Cover and cook on low heat for 25-30 minutes, until chicken is tender and cooked through.
- 8.
Stir in lime juice and adjust seasoning with salt and pepper if needed.
- 9.
Serve hot, garnished with fresh cilantro, alongside jasmine rice or bread.
