Crispy Coconut Curry Chicken

4 servings

  • 4 bone-in skin-on chicken thighs
  • 2 tbsp curry powder
  • 1 tbsp olive oil
  • 1 cup full fat coconut milk
  • 10 cloves garlic, whole with skin removed
  • 1 cinnamon stick
  • 4 bay leaves
  • 1 cup chicken stock
  • salt and pepper to taste
  • handful of cilantro
  • juice from ½ a large lemon or 1 small lemon
  • 1 tbsp cornstarch
  • Serve with: cilantro, lemon slices and rice.
  1. Preheat oven to 400 degrees.
  2. Pat chicken dry and season with salt and pepper. In an oven safe pan sear the chicken thighs in olive oil until nicely browned.
  3. Add curry powder, coconut milk, garlic, cinnamon stick, bay leaves, chicken stock, and salt and pepper to pan. Bring to boil.
  4. Place in oven and cook for 25-30 minutes. Or for up to an hour in a 300 degree oven if you prefer.
  5. Remove cinnamon stick, parsley and bay leaves from pan. Remove chicken to plate.
  6. Squeeze lemon juice into cup and add a splash of chicken stock to it (about 2 tablespoons). Add cornstarch and whisk quickly to incorporate so it does not form lumps.
  7. Whisk cornstarch slurry into sauce. Boil sauce for 1-2 minutes until nicely thickened. Season to taste.
  8. Return chicken to pan and serve with cilantro, lemon slices and rice.