Slightly adapted by the Bon Appetit Cookbook found here:
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Ingredients
12 chicken bone-in, skin-on chicken thighs (approx. 3 pounds)
2 tbsp coconut oil
1 small onion, coarsely chopped
5 garlic cloves
2 tbsp chopped fresh ginger
1 tbsp madras curry powder
1 tbsp ground cinnamon
1 tsp chili flakes
1/4 cup chopped fresh cilantro
1 can full fat coconut milk
1 cup chicken stock
1/2 tsp turmeric
1 1/2 tsp sea salt
1/4 tsp pepper
1/4 cup chopped fresh cilantro
Directions
- In a food processor, blend together the onion, garlic, ginger curry powder, cinnamon, chili flakes, cilantro until a smooth paste forms.
- Put the paste on the chicken, toss well until all the chicken pieces are coated, and let sit for a few minutes, or longer.
- In a large wide pot, heat oil on medium high heat. Add the chicken pieces skin side down, around 6 minutes, or until browned well. Turn the chicken skin side up.
- Whisk the coconut milk well with the turmeric, salt, pepper and broth. Pour into the pan. Bring to a boil.
- Reduce heat to medium low and simmer chicken uncovered for about 30 minutes, or until chicken is cooked through and sauce is a little thickened.
- Add the cilantro, and serve with white rice. Enjoy!
