Ingredients
- 4 chicken thigh fillets 8 ounces each, skin-on and bone-in
- 4 chicken drumsticks about 5 ounces each
- 3/4 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 tablespoons coconut oil
- 1 large onion finely diced
- 1/2 bell pepper chopped
- 4 garlic cloves finely minced
- 1 tablespoon fresh ginger minced
- 1 jalapeño finely minced
- 1 tablespoon coriander powder
- 1 1/2 teaspoons cumin powder
- 1 1/2 teaspoons turmeric powder
- 3/4 teaspoon chili powder plus more to taste
- 14 ounce can full-fat coconut milk
- 14 ounce can crushed tomatoes
- 1 teaspoon kosher salt
- 2 tablespoons lemon juice
- 1/2 cup fresh cilantro leaves chopped
- Cooked basmati rice for serving
Instructions
- Pat the chicken pieces dry with paper towels. Sprinkle both sides with salt and black pepper.
- Heat coconut oil in a large heavy pot over high heat. Place the chicken thighs skin-side down and cook for 4-5 minutes until golden. Turn them over and cook for another minute. Brown the drumsticks on three sides, about 2 minutes per side. Transfer the chicken to a plate.
- Lower the heat to medium-high. Add the diced onion and bell pepper to the same pot and sauté for 1 minute until they soften. Stir in the minced garlic, ginger, and jalapeño; cook for 30 seconds.
- Add coriander powder, cumin powder, turmeric powder, and chili powder; stir for another 30 seconds. Pour in the coconut milk and crushed tomatoes along with salt.
- Stir well and return the chicken pieces to the pot, ensuring they are mostly submerged. Bring the sauce to a simmer, then cover and let it cook for 30 minutes.
- Remove the lid and simmer for an additional 10-15 minutes, stirring occasionally until the sauce thickens. Finally, stir in lemon juice and chopped cilantro.
- Ladle the hot curry over cooked basmati rice. Garnish with extra cilantro if desired.
