Creamy Coconut Milk Chicken

Fri, 23 January 2026

Creamy Coconut Milk Chicken

Serves 3 persons

Ingredients

• 6 Large Chicken Oyster Thighs
• 1 Tbsp. Olive oil
• 3 Garlic cloves, minced
• 1 Tbsp. Ginger, mined
• 2 tsp. Green Thai Curry paste
• 1 tsp. Cumin, ground
• 1 Tbsp. Honey
• 1 Small Red Onion, diced
• 1 Green bell pepper, medium diced
• 1 Red bell pepper, medium diced
• 1 can Coconut milk 400ml, full-fat
• 1 cup Fresh Tomatoes, skinned, deseeded and diced
• ½ tsp. Black pepper
• 1 tsp. Salt
• 1 Chicken bouillon flavour jelly pot or cube
• 1 Lime, cut into wedges for garnish
• ¼ cup Coriander, fresh (Keep a little for garnish)
• 3 portions Steamed rice
• 3 portions Naan Bread

Equipment

• Heavy bottomed non-stick pan
• Tongs
• Knife
• Cutting board
• Wooden Spoon
• Cooking Spoon
• Service Spoon
• Serving Platter

Instructions

1. In an oven proof or cast iron pan, fry your oyster thighs, skin side down in olive oil, season and turn to brown all over and remove from the pan and set aside.

2. In the same pan, sauté your onion, garlic, ginger, curry paste and spices for a few minutes.

3. Add honey and bell peppers and cook for a minute or two to heat through.

4. Add your coconut milk and bouillon & season. Bring to a simmer, stirring to prevent sticking.

5. Lastly add your tomatoes and cilantro and mix though. Now return the chicken to the pan, skin side up and coat with the sauce.

6. Bake in the oven, uncovered, at 175°C for 20-25 minutes or until browned and the chicken reaches 75°C when probed.

7. Garnish with remaining coriander, lime wedges and serve with steamed basmati rice and warm naan bread