Creamy Coconut Curry Chicken

Steps

1. 1

   Prepare the ingredients before cooking: mince the garlic, prepare the onion, and have the hot cooked rice ready. Pat the chicken thighs dry so they brown properly.

2. 2

   Season the chicken thighs on both sides with paprika, garlic powder, turmeric, curry powder, salt, and black pepper. Drizzle with olive oil and massage the seasonings evenly into the chicken.

3. 3

   Heat a large deep skillet or Dutch oven over medium to medium-high heat. Add the seasoned chicken and pan-fry for about 7 minutes on the first side, until deeply browned and nearly cooked through.

   Start 7-minute timer
4. 4

   Turn the chicken and cook for about 7 minutes on the second side, until browned and the thickest part reaches 165°F (74 °C)/74°C (165 °F). Transfer the chicken to a plate and set it aside.

   Start 7-minute timer
5. 5

   Using the same pan, add the onion and minced garlic. Sauté for 2–3 minutes, stirring frequently, until the onion begins to soften and the garlic is fragrant. Scrape up any browned bits from the bottom of the pan.

   Start 3-minute timer
6. 6

   Pour the coconut milk into the pan and add the Japanese curry cubes. Stir until the cubes dissolve completely and the sauce is smooth.

7. 7

   Bring the curry sauce to a gentle simmer and cook for about 2 minutes, stirring occasionally, until creamy and slightly thickened.

   Start 2-minute timer
8. 8

   Slice the cooked chicken into strips. Add the hot cooked rice to the curry, then add the sliced chicken. Stir gently to coat everything in the creamy sauce and heat through.

9. 9

   Taste and adjust the salt or pepper if needed. Serve immediately while hot, with the chicken arranged over or mixed through the rice and curry sauce.