Adapted from our milk chicken thighs, but this time with an Asian flair. The sauce is very flavorful and thin, easy to pour. Want the sauce thicker? You can add a cornstarch slurry by whisking a Tablespoon of cornstarch and a Tablespoon of water. Stir to remove all lumps, then pour the slurry into the hot curry sauce. Stir and within a minute or two, the sauce will thicken.
Prep time: PT15M
Cook time: PT45M
Total time: PT60M
Rating
4.35 stars (92 reviews)
Keywords
Baked Chicken, Curry Chicken, Milk Chicken
Ingredients
2 pounds chicken thighs ((about 6 thighs), bone-in and skin-on)
kosher salt ( or sea salt, to taste)
fresh ground black pepper (, to taste)
1 Tablespoon butter ( or olive oil)
3 cloves garlic (, minced)
1 bay leaf
1 Tablespoon curry powder
1 teaspoon ground cumin
1/2 teaspoon cayenne pepper (, or to taste)
1 Tablespoon fish sauce ((or soy sauce), or to taste)
zest of 2 limes
1 cup coconut milk
1 cup chicken broth
1/2 cup minced cilantro
Cooked Rice or Crusty Bread
Categories
Main Course
Cuisine
American
Asian
Steps
Preheat oven to 400° F (205°C).
Wash and pat dry chicken thighs. Season both sides of chicken thighs with salt and pepper.
In a large oven-proof skillet, melt butter or add oil on medium high heat. Place chicken skin-side down first and sear the chicken until crispy brown, about 2-3 minutes.
Flip the chicken and crisp the other side for about 2 minutes. Remove chicken from pan and set aside.
In the same skillet over medium heat add garlic and cook until fragrant, about 1 minute. Add bay leaf, curry powder, cumin, cayenne pepper, fish sauce, and lime zest.
Then add coconut milk and chicken broth. Stir until combined. Bring liquid to a low simmer.
Place chicken back into the skillet and transfer to oven. Roast the chicken for about 25-30 minutes or until fully cooked. Internal temperature of chicken should be about 175° F (80°C).
After chicken is cooked, top with minced cilantro and serve over rice or with slices of crusty bread.
Nutitrion
Serving Size: 1 serving
Calories: 432 kcal
Carbohydrates: 3 g
Protein: 25 g
Fat: 35 g
Saturated Fat: 15 g
Cholesterol: 153 mg
Sodium: 518 mg
Reviews
Kris Oakes on 2026-03-12 (5 stars): So good, I put chicken under low broiler before serving to recrisp skin. Thanks
Sugar and spice on 2024-09-09 (5 stars): Simple and delicious. I eyed my measurements for the spices, and added more cayenne and a small amount of chili flakes for heat. I also cooked, thinly sliced, half a brown onion and grated fresh ginger right after the garlic along with the spices. Lime juice was squeezed in after cooking along with spinach, to wilt. This is a great base recipe and will be utilized again by me. Two thumbs up!
Mark on 2023-06-07 (5 stars): This was great, will definitely make it again. I added some dried chili peppers and some Southeast Indian Gunpowder spice and some finely diced sweet peppers for a little flavour twist and it all worked. Also used skinless thighs to reduce the fat and cholesterol, soy sauce because I forgot to buy fish sauce :P and homemade broth. Served with basmati rice also made with some of the homemade broth, a little soy sauce and diced celery. I think I'll add a little cornstarch slurry next time to thicken up the "gravy" a bit. Thanks!
Rejane on 2023-05-03 (5 stars): This recipe was so delicious. I couldn’t believe I was able to create that dish. It was very easy. At first the smell of the fish sauce was not too appealing in the coconut milk/broth but with the lime zest, it made all the difference.
Jean M Trygstad on 2023-02-25 (5 stars): Tasty! I added mushrooms and winter squash
Silviane Harris on 2023-02-22 (5 stars): I made this recipe for dinner and I've got a lot of compliments. Everyone loved it! Afraid that the sauce would be too thin, I coated the chicken thighs in flour, which gave a beautiful creammy aspect to the sauce. Thanks for the recipe!
Joel on 2023-02-21 (5 stars): I added added a teriyaki bbq sauce and lots of spices to the chicken before cooking in pan, so I got a crystallized residue that I scraped and added butter and olive oil and more spices after I removed the chicken from pan. That made a good sautee for onions, green beans and chopped ginger which I put in the pan on med heat for just a minute or two to soak up flavor, then added equal parts coco milk and diced tomatoes and a little less broth and put the chicken back in when broth was hot and baked it. Served with brown rice, but maybe try quinoa next time? Thank you for the great recipe and showing me the way! Could thicken at end with bread crumbs? Could thicken broth with some okra? Definitely a winner, there will be plenty opportunities to tweak this one!
Susanna Izzo on 2022-11-21 (5 stars): Quick n easy.
Added potatoes, bok choy, garlic butter and served on bed of lentil rice! Thank you !!
Yoki on 2022-11-17 (5 stars): 11/10 would make again. absolutely delicious! sautéed onions and red and green peppers with the garlic. placed on bed of quinoa with a side of broccoli. so happy to find folks who know flavor ;p
Courtney Stewart on 2022-11-13 (5 stars): I made this and the flavours were amazing, but the sauce was quite thin. Is it supposed to be like that?
Kay on 2022-09-05 (5 stars): Easy to make and absolutely delicious!
