Coconut Curry Chicken Thighs
Recipe type: Dinner
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 4 chicken thighs, bone in + skin
  • 2 tbsp curry powder
  • ½ tsp kosher salt
  • 1 tbsp Pompeian Smooth Extra Virgin Olive Oil
  • ½ C full-fat coconut milk
  • 2 C diced canned tomatoes. I used Pomi
  • 2 heaping cups of fresh spinach
  • Sliced green onions for garnish
  1. Preheat your oven to 375.
  2. Stir together the curry powder and kosher salt. Sprinkle the top and bottom of the chicken thighs with 1 tbsp of the mixture. Reserve the remaining curry powder/kosher salt mixture.
  3. Heat the olive oil in a large oven-safe skillet over medium high heat (I used a 12 inch cast iron skillet). Swirl the oil in the skillet to coat it. Add the chicken thighs and cook 3-5 minutes per side or until nicely browned. Remove the chicken thighs and set aside.
  4. Reduce the heat to medium. Add the diced tomatoes to the skillet and scrape pan to remove bits from bottom. Add the spinach and cook until wilted. Add the coconut milk and remaining curry powder mixture and mix well. ***note, tomatoes may splatter when they hit the heat.***
  5. Return the chicken thighs to the skillet and turn off the heat. Place the skillet in the oven and bake for 25-30 minutes or until the thighs reach an internal temperature of 165 degrees. My chicken thighs reached 165 after 30 minutes of baking.
  6. Serve the chicken thighs and sauce over cauliflower rice or your favorite whole grain, such as brown rice or quinoa. Garnish with green onions, if desired.
Nutrition information is approximate and was calculated using My Fitness Pal. Nutrition information is for 1 chicken thigh and approximately ¾ C of sauce. Using cauliflower rice or your choice of grain will alter nutrition content.
Nutrition Information
Serving size: 1 thigh + sauce Calories: 298 Fat: 21g Saturated fat: 8g Unsaturated fat: 4g Trans fat: 0g Carbohydrates: 8g Sugar: 4g Sodium: 226mg Fiber: 4g Protein: 16g Cholesterol: 71mg
Recipe by This Gal Cooks at