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In a bowl, mix the boneless chicken thighs with olive oil, salt, freshly cracked black pepper, juice of 1/2 lime, 1 teaspoon paprika, chili flakes (adjust to taste), and 1/2 teaspoon cayenne pepper (adjust to taste). Mix well with a spoon until the chicken is evenly coated in the spices. Let the seasoned chicken sit for 10-15 minutes.

Heat a skillet over medium-high heat. Add the seasoned chicken thighs to the hot skillet and sear for 6-8 minutes per side until golden brown and cooked. Remove the seared chicken from the pan and set it aside on a plate.

Prepare vegetables for the sauce: Chop 2 medium sized tomatoes, slice 1 red bell pepper, and chop 1 small onion. Mince 3 garlic cloves.

In the same pan used for the chicken, sauté the chopped onion until soft, approximately 3-4 minutes. Add the 3 minced garlic cloves and cook for an additional 30 seconds. Stir in the sliced red bell pepper and chopped tomatoes. Add 1 tablespoon tomato paste and the spices for the sauce: 1/2 teaspoon turmeric, 1 teaspoon paprika (or smoked paprika for a more smoky flavor), and 1/2 teaspoon cumin. Cook for 2-3 minutes until the mixture is fragrant.

Pour in the full can of coconut milk (400 ml / 13.5 oz) into the pan with the sauce ingredients. Stir everything together. Bring the sauce to a gentle simmer and cook for a few minutes until it is slightly thickened.

Return the seared chicken thighs to the pan, nestling them into the simmering sauce. Cover the pan with a lid and let it simmer for 5-10 minutes or until the chicken is fully cooked through and the sauce has become creamy.

Remove the lid and stir in fresh chopped cilantro into the sauce. Taste the sauce and adjust seasoning or spice as needed. Serve the chicken and creamy coconut sauce over a generous portion of white or coconut rice. Garnish with extra fresh cilantro, lime wedges, and optional fresh red chili for extra heat.


In a bowl, mix the boneless chicken thighs with olive oil, salt, freshly cracked black pepper, juice of 1/2 lime, 1 teaspoon paprika, chili flakes (adjust to taste), and 1/2 teaspoon cayenne pepper (adjust to taste). Mix well with a spoon until the chicken is evenly coated in the spices. Let the seasoned chicken sit for 10-15 minutes.

Heat a skillet over medium-high heat. Add the seasoned chicken thighs to the hot skillet and sear for 6-8 minutes per side until golden brown and cooked. Remove the seared chicken from the pan and set it aside on a plate.

Prepare vegetables for the sauce: Chop 2 medium sized tomatoes, slice 1 red bell pepper, and chop 1 small onion. Mince 3 garlic cloves.

In the same pan used for the chicken, sauté the chopped onion until soft, approximately 3-4 minutes. Add the 3 minced garlic cloves and cook for an additional 30 seconds. Stir in the sliced red bell pepper and chopped tomatoes. Add 1 tablespoon tomato paste and the spices for the sauce: 1/2 teaspoon turmeric, 1 teaspoon paprika (or smoked paprika for a more smoky flavor), and 1/2 teaspoon cumin. Cook for 2-3 minutes until the mixture is fragrant.

Pour in the full can of coconut milk (400 ml / 13.5 oz) into the pan with the sauce ingredients. Stir everything together. Bring the sauce to a gentle simmer and cook for a few minutes until it is slightly thickened.

Return the seared chicken thighs to the pan, nestling them into the simmering sauce. Cover the pan with a lid and let it simmer for 5-10 minutes or until the chicken is fully cooked through and the sauce has become creamy.

Remove the lid and stir in fresh chopped cilantro into the sauce. Taste the sauce and adjust seasoning or spice as needed. Serve the chicken and creamy coconut sauce over a generous portion of white or coconut rice. Garnish with extra fresh cilantro, lime wedges, and optional fresh red chili for extra heat.
