Creamy chicken thighs in slightly spiced coconut milk
Easy chicken dinner in under 30 minutes.
This was another dish I cooked the same day I made the broccoli and mushroom pilaf. I had made the pilaf while I catching up with my friends and by the time we were done, it was almost time for lunch, so I decided to make something that did not need a whole lot of time. This is an easy stove top one-pot chicken recipe that can be cooked in under 30 minutes that results in a lip smacking dish. I love one-pot recipes as owing to the convenient clean up afterward. This particular recipe uses just a blender and a skillet for cooking. This is similar to the “Chicken in Creamy Tomato Sauce and Coconut Milk” recipe from my blog.
For this recipe, I left the chicken thighs in the marination for hardly thirty minutes, which went by quickly while I cleaned up the kitchen after cooking the pilaf. If you’re not in a hurry like I was, I’d suggest leaving the chicken in the marination longer to let it soak up all the goodness.
You can use any part of the chicken for this recipe. I prefer chicken thighs for certain recipes and chicken breast for others. At the end of the day, it doesn’t matter which part you use as it is not going to change the recipe too much. Just remember to cook an extra 5-10 minutes for bone in chicken. Some people don’t like working around the bone to get to the meat. There are others like me, who think it’s tastier with bones and do not mind the extra effort.
You can pair this with plain white rice. We had pilaf ready to go with this recipe. I must say that it was a winning combo! You can also have it with a side of mashed potatoes or roasted beans/brussels sprouts/asparagus. This is a great mid-week dinner that the kids are sure to love. We even had left over sauce that we used as a spread on our sandwiches the next day. It tasted great with some greens, slice of cheese, tomato and pulled chicken.
Creamy chicken thighs in slightly spiced coconut milk!
Blend onion, coriander leaves, ginger, garlic, cumin, fennel seeds, peppercorns, green chilies, turmeric powder, cloves, star anise, salt and coconut milk in a mixer, to form a paste.
Clean the chicken thighs and drain well. Marinate the chicken with enough paste from step one and set aside for 30 minutes.
Heat oil in a pan and sear both sides of the chicken pieces. This should not take more than 8-10 minutes.
Pour the rest of the paste into the same pan and let it boil, stirring occasionally.
Cover and let it rest until you are ready to serve.
Thank you for trying this with me!
I’d love to see it on Instagram! Just use the hashtag #ttwmblog and I’ll be sure to find it.
Ingredients
Directions
Blend onion, coriander leaves, ginger, garlic, cumin, fennel seeds, peppercorns, green chilies, turmeric powder, cloves, star anise, salt and coconut milk in a mixer, to form a paste.
Clean the chicken thighs and drain well. Marinate the chicken with enough paste from step one and set aside for 30 minutes.
Heat oil in a pan and sear both sides of the chicken pieces. This should not take more than 8-10 minutes.
Pour the rest of the paste into the same pan and let it boil, stirring occasionally.
Cover and let it rest until you are ready to serve.