Description
Delight in the exquisite flavors of Chicken Thighs With Coconut Milk And Diced Potatoes, a part of Delicious Chicken Dinners and Healthy Indian Recipes. This Coconut Milk Recipe brings together the warmth of Spicy Dishes with the comfort of Healthy Food Dishes.
Ingredients
- Butter
- 25 ml sunflower oil
- 400 g chicken thighs
- 1 g black pepper powder
- Garlic powder
- 4 g onion powder
- 2 g cayenne powder
- 2 g coriander powder
- 3 g red bell pepper powder
- 10 g fresh parsley
- 300 g potatoes
- 1 chicken stock cube
- 160 ml water
- 200 ml coconut milk
- Soy sauce
- 12 g honey
Instructions
- Heat the butter and sunflower oil in a large frying pan over medium heat. Season the chicken thighs with black pepper, garlic powder, and onion powder, then sear them in the pan until golden brown on all sides. Remove the chicken from the pan and set aside.
- In the same pan, add cayenne, coriander, red bell pepper powder, and fresh parsley, sautéing for a minute until fragrant. Add the diced potatoes and stir them into the spice mix. Crumble the chicken stock cube into the pan, then pour in the water and coconut milk. Stir well until combined.
- Return the seared chicken thighs to the pan, turn the heat to low, cover, and let simmer for 20–25 minutes or until the potatoes are tender and the chicken is cooked through.
- Once cooked, stir in the soy sauce and honey, adjusting the seasoning if needed. Allow the dish to simmer for a few more minutes to meld the flavors. Serve hot, garnished with fresh parsley. Pair with rice or bread for a wholesome meal.
Notes
- Ensure chicken thighs are evenly seared for optimal flavor.
- For added spice, increase cayenne or add red pepper flakes.
- Dice potatoes uniformly for even cooking.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Main Course
- Method: One-Pot
- Cuisine: Indian