Warming coconut, chilli & ginger chicken thighs

Name: Warming coconut, chilli & ginger chicken thighs
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: Asian, Indian
Ingredients: ½ tbsp vegetable oil; 1kg skin-on, bone-in chicken thighs 1 green chilli, finely chopped 50g piece of ginger, peeled and grated; 2 shallots, finely chopped; ¼ tsp hot chilli powder; 3 garlic cloves, crushed; ½ tsp ground turmeric; ½ tsp garam masala; 400g can chopped tomatoes; 150g creamed coconut; small bunch of coriander, leaves only; sticky rice, to serve

3 steps

Prep:15minCook:50min

This rich, gently spiced chicken dish will brighten up a winter's evening.

Updated at: Thu, 17 Aug 2023 03:16:43 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories644.4 kcal (32%)

Total Fat53.1 g (76%)

Carbs15.1 g (6%)

Sugars4.2 g (5%)

Protein27.4 g (55%)

Sodium255.5 mg (13%)

Fiber3.8 g (14%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

½ Tbspvegetable oil

1kgchicken thighs

50gginger

¼ tsphot chilli powder

3garlic cloves

crushed

½ tspground turmeric

½ tspgaram masala

400gcan chopped tomatoes

150gcreamed coconut

Instructions

Step 1

1 Heat the oil in a wide, shallow, flameproof casserole dish or frying pan over a medium- high heat. Season the chicken thighs and fry, skin-side down, until crisp and golden, about 10 mins (you may need to do this in batches). To check the fat on the chicken skin has rendered, shake the pan gently - the chicken should easily release from the base. If it doesn't, fry for a few minutes more. Flip and fry on the other side for another 5 mins until golden. Remove the browned chicken to a plate as you go.

Step 2

2 Tip the chilli, ginger, garlic and shallots into the pan and fry with a pinch of salt, until softened, about 5 mins. Stir in the spices and cook for 1-2 mins. Once fragrant, pour in the tomatoes and creamed coconut. Swill out the can of tomatoes with 300ml water and add this to the pan, too. Once the creamed coconut has melted into the mixture and everything is gently simmering, return the chicken thighs to the pan, skin-side up, and cover with a lid.

Step 3

3 Cook gently for 15-20 mins until the chicken is cooked through. Sprinkle with the coriander and serve with sticky rice.