One-Pot Creamy Coconut Curry Chicken

Ingredients

• 4 boneless, skin-on chicken thighs
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon curry powder
• ½ teaspoon turmeric
• Salt and black pepper (to taste)
• 1 tablespoon olive oil
• ½ onion (finely chopped)
• 1 tablespoon minced garlic
• 1½ cups coconut milk
• 2 Japanese curry cubes
• Hot cooked rice (To serve)
• Chopped green onion (for garnish)
• Red pepper flakes (optional)

Directions

• Add the chicken thighs to a bowl and season with the paprika, garlic powder, curry powder, turmeric, salt, black pepper, and olive oil. Massage the seasonings into the chicken until evenly coated.
• Heat a large pan over medium-high heat. Place the chicken skin-side down and cook for 6–7 minutes per side, or until golden brown and fully cooked through. Remove the chicken from the pan and set aside to rest.
• In the same pan, using the rendered chicken fat, add the chopped onion and minced garlic. Sauté for 2–3 minutes, or until the onion has softened.
• Pour in the coconut milk and add the Japanese curry cubes. Stir continuously until the curry cubes have completely dissolved and the sauce is smooth.
• Lower the heat and simmer the curry sauce for 1–2 minutes, or until slightly thickened.
• Slice the chicken and serve it over hot rice. Spoon the creamy coconut curry sauce on top, then garnish with chopped green onion and red pepper flakes, if desired.

From Tiffy Cooks, seen on Instagram.