Chicken Leg Curry Coconut Milk

Pour in the coconut milk honey if using and lemon juice and bring to a simmer.

Chicken leg curry coconut milk. Add the chicken thighs back into the coconut curry sauce skin-side up and allow to simmer. Chicken thighs with skin 4 pcs. Add the marinated chicken and stir to release the spices into the onion.

I used whole chicken legs in this dish but chicken thighs or a combination of drumsticks and thighs could be used as well. Add the chicken legs and turn to coat before arranging skin side up. 1 Stalk escallion or chives.

Place a rack in the center of your oven and preheat the oven to 375 degrees F. 50g1¾oz baby spinach or pak choi thickly shredded. Feel free to adjust the cayenne pepper if you like more or less heat.

Mix the chicken legs with the turmeric so that the legs are evenly coated with the turmeric. Dried flakes of chili pepper ½ tsp. Baking dish to combine or use a medium skillet if thats what youve got.

1 tbsp ginger finely chopped. 2 sprig of thyme. 2 lbs fresh chicken.

Bring to a low boil and then reduce to a simmer and cook for 30 minutes. 200 ml coconut milk sub with coconut cream or regular milk for a non-coconut finish 3-4 cups water to cover the chicken amount will vary. Coconut milk and curry powder make this oven braised chicken juicy and tender and its packed with flavor.