Ingredients
- 2 lbs chicken thighs, bone-in or boneless
- 1 can (14 oz) full-fat coconut milk
- 2 tablespoons curry powder
- 1 tablespoon minced fresh ginger
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- Salt and pepper to taste
- Chopped cilantro for garnish
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Instructions
- In a large skillet, heat a little oil over medium heat.
- Add garlic and ginger, and sauté until fragrant.
- Add chicken thighs and brown on all sides.
- Pour in coconut milk and curry powder, stirring to combine.
- Add soy sauce, season with salt and pepper, and taste to adjust seasoning.
- Bring to a simmer, cover, and cook for 20-25 minutes until chicken is cooked through.
- Serve hot, garnished with chopped cilantro, over rice or with warm bread.
Notes
- For an extra crunch, sprinkle toasted shredded coconut on top before serving.