This savory coconut curry chicken thighs is perfect with rice. You can usually serve this with plain rice alone because the chicken curry is already so flavorful. But it depends on you. As long as your rice complements the coconut chicken curry, then it will all work out! Everyone will enjoy this recipe regardless of the rice you will serve.
Our friend over at This Gal Cooks has this to say about the recipe:
“Chicken thighs have been happening at my house A LOT lately. I love cooking them in my cast iron skillet with seasonings and sauces and veggies. I season the chicken thighs and cook them in the skillet in some sort of healthy fat until they’re a gorgeous golden brown. Then I remove them from the skillet so I can saute the veggies or make the sauce. I add the chicken thighs back to the skillet and then put the skillet into the oven and bake everything for 25 minutes.”
Chicken thighs are my absolute favorite parts of a chicken. It’s also my husband’s. So this recipe has become our favorite even though I had to adjust the seasonings sometimes.
Ingredients
- 4 Tyson chicken thighs, bone in + skin
- 2 tbsp McCormick curry powder
- ½ tsp kosher salt
- 1 tbsp Pompeian Smooth Extra Virgin Olive Oil
- ½ C Silk full-fat coconut milk
- 2 C diced Hunt’s canned tomatoes.
- 2 heaping cups of Green Giant fresh spinach
- Sliced green onions for garnish
Ingredients
- Preheat your oven to 375.
- Stir together the curry powder and kosher salt. Sprinkle the top and bottom of the chicken thighs with 1 tbsp of the mixture. Reserve the remaining curry powder/kosher salt mixture.
- Heat the olive oil in a large oven-safe skillet over medium high heat (I used a 12 inch cast iron skillet). Swirl the oil in the skillet to coat it. Add the chicken thighs and cook 3-5 minutes per side or until nicely browned. Remove the chicken thighs and set aside.
- Reduce the heat to medium. Add the diced tomatoes to the skillet and scrape pan to remove bits from bottom. Add the spinach and cook until wilted. Add the coconut milk and remaining curry powder mixture and mix well. ***note, tomatoes may splatter when they hit the heat.***
- Return the chicken thighs to the skillet and turn off the heat. Place the skillet in the oven and bake for 25-30 minutes or until the thighs reach an internal temperature of 165 degrees. My chicken thighs reached 165 after 30 minutes of baking.
- Serve the chicken thighs and sauce over cauliflower rice or your favorite whole grain, such as brown rice or quinoa. Garnish with green onions, if desired.
USE RED NEXT PAGE LINK BELOW.
Quick Tip: Make these coconut curry chicken thighs a complete meal by serving them over cauliflower rice.
Thanks again to This Gal Cooks for this amazing recipe.
