Recipes
non-veg
Chicken Thighs In Coconut Milk
By Gursimar Singh
⏳ Prep Time: 30 minute
31 Oct 2021
Nutritional Overview
Calories
562 kcal
Protein
75 gm
Carbs
25 gm
Fats
18 gm
Ingredients
Chicken Thigh Boneless ( Quantity as per macros) ( I am using 300gms here)
Coconut Oil / Canola Oil / Light Olive Oil (10gms)
Coconut Milk 120gms
Coriander Powder
Salt ( to taste)
Haldi ( Turmeric)
Sugar (5gm) ( Optional)
1 Full Lemon Juice
Ginger& Garlic Paste ( 1tbsp)
Red Chilli Powder
Method
Step 1
Properly wash the chicken thighs.
Step 2
In a big bowl, add in gms of coconut milk.
Step 3
In the coconut milk add in all the dry ingredients as well as ginger garlic paste and mix them up.
Step 4
Squeeze juice of lemon on the marinate and mix it up thoroughly.
Step 5
In the marinate add in the chicken thigh pieces and make sure marinate is all over them properly.
Step 6
Keep the marinated thighs aside for minutes.
Step 7
After minutes, heat up a flat surface pan ( non stick) and heat it at medium flame and add in gms of oil.
Step 8
After the oil is heated takeout the marinated pieces of thighs and place them in the pan and sear them on the pan for good - minutes over medium heat.
Step 9
Keep on flipping the pieces in between so that they are cooked thoroughly on both sides as well from inside.
Step 10
After about minutes add in any leftover marinate over the seared the chicken and cook the gravy.
Step 11
Now you can either keep on cooking and thicken the gravy so that it can be consumed as a snack or you can just cook it for - minutes and keep enough gravy that you can eat it with chapati.
Step 12
After it's done cooking just take it out in a plate and your chicken is ready to be munched on :)
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