Curry Coconut Milk Roast Chicken Thighs

Step 1

Preheat oven to 400° F (205°C).

Step 2

Wash and pat dry chicken thighs. Season both sides of chicken thighs with salt and pepper.

Step 3

In a large oven-proof skillet, melt butter or add oil on medium high heat. Place chicken skin-side down first and sear each side of the chicken until crispy brown, about 2-3 minutes per side. Remove chicken from pan and set aside.

Step 4

In the same skillet over medium heat add garlic and cook until fragrant, about 1 minute. Add bay leaf, curry powder, cumin, cayenne pepper, fish sauce, and lime zest. Then add coconut milk and chicken broth. Stir until combined. Bring liquid to a low simmer.

Step 5

Place chicken back into the skillet and transfer to oven. Roast the chicken for about 25-30 minutes or until fully cooked. Internal temperature of chicken should be about 175° F (80°C).

Step 6

After chicken is cooked, top with minced cilantro and serve over rice or with slices of crusty bread.