Bone in Chicken Thighs work beautifully here as they cook up rather quickly and are very tasty . I browned them first and gave them a nice crust and then they get braised in a beautiful tomato sauce with coconut milk and amazing spices. It’s stew like in consistency and I served over rice. Any rice will do . I added some red peppers and it was enough of a meal on it’s own with the rice. Bread would be lovely if you’d like to soak up the remaining sauce . A nice green salad would work well here as well.
1 1/2 – 2 lbs. bone-in , skin-on chicken thighs, at room temperature
Kosher Salt and Black Pepper
2 Tablespoons grapeseed or Canola Oil — I used Grapeseed
1 medium red onion thinly sliced
4 garlic cloves minced
1 2 “piece of fresh ginger, peeled and minced
1 teaspoon ground Cumin
1 teaspoon Curry Powder — I use Spicy Curry Powder use whatever you like
1/2 teaspoon Ground Cinnamon
1/2 teaspoon red-pepper flakes
1/2 pint of grape or cherry tomatoes– I left them whole
1 Red Bell Pepper– cut into thin strips
1 14 oz. can diced tomatoes with their juices
1/2 (13 oz.) can full-fat coconut milk — save the rest of can if you feel the sauce needs more– I didn’t use it
1 Tbsp. Tomato Paste
*handful of roughly chopped fresh cilantro — totally optional
Pat chicken thighs dry and I placed on a baking sheet and sprinkled kosher salt and coarse black pepper all over
In a deep 12 inch pot or pan — I used my cast iron Le Creuset –perfect. add the 2 Tablespoons Grapeseed Oil till oil gets hot enough to add chicken ( medium-high heat) I use tongs and place the chicken skin side down, let them brown up nicely without disturbing them for about 5 minutes using the tongs you can look at them and make sure they’re lightly golden not burning. Flip and brown the other side for about 5 more minutes . If too hot you can lower the heat. When finished transfer the chicken to a plate and set aside.
Turn heat to medium-low add the onion and cook until softened, about 3-5 minutes. Add the garlic, ginger, curry, cumin, cinnamon and red pepper flakes, cook for a minute or so then add in the red pepper strips and cook down for a few minutes till peppers are softened.
Add the can of tomatoes with their juices , the tomato paste, fresh tomatoes ( I left them whole), and the coconut milk , stir until combined and scrape up all the brown bits that may have formed on bottom of the pan. Nestle the chicken back into the skillet ( do not submerge the chicken) Simmer uncovered, until the chicken is cooked through and the sauce has had a chance to thicken slightly ( if too thick add a little more coconut milk) Taste the sauce for Salt and Pepper. Cook anywhere from 30 – 40 minutes more. If you have a meat thermometer you can test for chicken doneness (165 degrees) I probably cooked for 40 minutes. Then if not crispy enough put whole pot under broiler in the oven for a few minutes but be careful not to burn the chicken.
I divided rice into bowls and plated chicken and sauce on top , Sprinkled a little cilantro and we thoroughly enjoyed this very flavorful dish.