Middle EasternTake a look
4 chicken thighs (skin on)
1 tbsp olive oil
1 ½ tsp salt
1 ½ tsp pepper
2 onions, thinly sliced
4 garlic cloves, sliced
2 red chillies, sliced
260ml coconut milk
1 large lime, zested
1 large lime, juiced
2 tsp Poudre De Colombo Spice Blend
In a dish, add 1 tsp of salt and 1 tsp of pepper to the chicken thighs and coat all sides.
Heat the oil in a pan and add the chicken thighs skin side down. Cook for 5 minutes on each side until browned, and remove from the pan.
Add the onions to the pan and cook for around 5 minutes until transparent.
Add the garlic, chillies, ½ tsp salt and ½ tsp pepper to the pan and cook for a further 1 minute.
Add the coconut milk and water and bring to the boil.
Once boiling, reduce to a simmer and add the chicken thighs back in, skin side up.
Cover and simmer for around 20 minutes or until the chicken is cooked through.
Add in the lime juice and cook for around 5 minutes until the sauce thickens.
Add the lime zest and curry powder and cook for a further 1 minute.