If you enjoy curries, you must make this now. It is so good, and so simple to make. We know we have a winner when Diane’s mom devours a dish. She is always a gracious eater, but usually samples like a hummingbird. Little sips and nibbles. However, this curry coconut milk chicken thighs garnered a hearty eating and a couple days of compliments.
It began as a combination of two of our favorites, a nice homemade curry and our baked milk chicken thighs. Curries are always great. It seems like every Asian culture has their own take on curry. Spices, thicknesses, and textures all varying. There isn’t a right or wrong way to make curry, just as long as you like the flavors and textures.
We’ll usually start with a light browning of aromatics, garlic and sometimes onions or shallots in oil or butter. Then add in our spices. If we are feeling ambitious we’ll mix up combinations of favorite spices, toast them, and then continue from there. But usually we’ll enjoy the simplicity of a favorite curry blend for the spice mix, adding in an extra spice or two for a customized flavor or additional heat.
Watch the video making the Curry Coconut Milk Baked Chicken Thighs:
Cooking note: We tend to think of spices as lasting forever in the cupboard, but really the fresher the spices the better. After time they’ll start to lose their brightness and fullness of flavor. An older spice will work fine, but a fresher version is usually noticeably better.
After adding the spices to the garlic, we’ll give it a quick stir or two, and then add our liquid. For this curry we were craving a coconut milk style curry, so in goes the coconut milk along with some broth. Then add any other flavoring elements desired; ginger, lemongrass, bay leaves, etc…
If you want to make it even more over-the-top, add in your favorite veggies before you bake. The sky’s the limit here as to what you can add. Carrots, sliced onions, zucchini, potatoes, celery, water chestnuts, bamboo shoots, sugar snap peas, green beans, bell peppers. There’s nothing fussy about a good curry and a ton of was to adapt it to your own preferences.
drench the chicken in curry sauce and devour
The second factor in this recipe is the baked milk chicken thighs. When we first started cooking the milk chicken thighs we were enamored. Juicy, easy to throw together, and put in the oven and forget about it until the timer goes off. Well the love hasn’t faded.
This curry dish combines the two together perfectly. Season and sear the chicken, remove and make the curry in the same pan. And then add back in the chicken, place it in the oven and an easy 30 minutes later you have a perfect meal.
Todd & Diane
It all started with our favorite Milk Chicken Thighs recipe:
Curry Coconut Milk Roast Chicken Thighs
Yield: Serves 2-3
Total Time: 1 hour
Adapted from our milk chicken thighs, but this time with an Asian flair. Coconut milk, curry, cumin and bright lime zest really adds a wonderful curry take on our popular chicken recipe. Add what ever veggies you want before you bake it in the oven. Potatoes, carrots, eggplant, the veggie possibilities are endless!
For the chicken thighs:
- 2 pounds (1365g) chicken thighs (about 6 thighs), bone-in and skin-on
- kosher or sea salt, to taste
- fresh ground black pepper, to taste
- 1 Tablespoon (15ml) butter or olive oil
- 3 cloves garlic, minced
- 1 bay leaf
- 1 Tablespoon (15ml) ground curry powder
- 1 teaspoon (5ml) ground cumin
- 1/2 teaspoon cayenne pepper, or to taste
- 2 Tablespoons (30ml) fish sauce (or soy sauce)
- zest of 2 limes
- 1 cup (240ml) coconut milk
- 1 cup (240ml) chicken broth
- 1/2 cup (120ml) minced cilantro
- Cooked Rice or Crusty Bread