Creamy Coconut Tomato Chicken Thighs Recipe
This Skillet Chicken Thighs recipe features tender boneless, skinless chicken thighs simmered in a flavorful tomato and coconut milk sauce, infused with fragrant spices like paprika, cayenne, garlic, and ginger. Finished with fresh cilantro, lime juice, and garnished with crunchy cashews, this hearty one-pan meal brings comforting, vibrant flavors perfect for a quick and satisfying dinner.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Fusion, with influences from Indian and Southeast Asian flavors
Ingredients
Chicken
- 8 chicken thighs (boneless, skinless)
- 1 tsp sweet paprika
- 1 1/2 tsp kosher salt
- 1/4 tsp fresh ground pepper
- 2 tbsp canola oil
Sauce
- 1 onion (finely chopped)
- 1/4-1/2 tsp cayenne pepper (or to taste)
- 3 cloves garlic (minced)
- 1 tbsp ginger paste (or jarred ginger)
- 2 cups crushed tomatoes
- 1 tbsp tomato paste
- 1 15oz can light coconut milk
- 1 tbsp brown sugar
- 1/4 cup fresh cilantro (chopped)
- 1 tbsp lime juice
Garnish
- Chopped cashews
- Additional fresh cilantro
Instructions
- Season the Chicken: Season the chicken thighs on both sides with sweet paprika, kosher salt, and fresh ground pepper to evenly coat the meat with flavor.
- Sear the Chicken: Heat 1 tablespoon of canola oil in a large high-sided skillet over medium heat. Cook the chicken thighs in batches, turning them as needed until they are cooked through. Avoid overcooking since the chicken will simmer in the sauce later. Remove the chicken from the skillet and set aside on a plate.
- Cook the Aromatics: Add the remaining 1 tablespoon of canola oil to the skillet. Sauté the finely chopped onions over medium heat, stirring occasionally, until they are tender and just starting to caramelize. Then add cayenne pepper, minced garlic, and ginger paste, cooking while stirring until fragrant for 30 seconds to 1 minute, taking care not to burn the garlic.
- Prepare the Tomato Base: Pour in the crushed tomatoes and tomato paste. Stir continuously as you bring the mixture to a boil, ensuring the ingredients are well combined and heated through.
- Add Coconut Milk and Season: Stir in the light coconut milk and brown sugar, bringing the sauce back to a boil. Taste the sauce and adjust seasoning with additional kosher salt and fresh ground pepper if necessary.
- Simmer Chicken in Sauce: Return the chicken thighs to the skillet, submerging them in the sauce. Reduce heat and let them simmer gently for 15 minutes to fully absorb the flavors. Stir in chopped cilantro and lime juice at the end to brighten the dish.
- Serve and Garnish: Serve the chicken warm over fluffy rice, garnished with extra fresh cilantro and chopped cashews for a delightful texture contrast.
Notes
- Boneless, skinless chicken thighs work best for even cooking and tenderness.
- Adjust cayenne pepper according to heat preference.
- Do not overcook chicken when searing; it finishes cooking during simmering.
- Light coconut milk keeps the sauce creamy but not too rich.
- Serving with rice balances the spicy, tangy flavors of the sauce.
- Cashews add a pleasant crunch and nutty flavor as garnish.
