Coconut Chicken Thighs

Ingredients

• 2 onions
• 3 Garlic cloves
• 2 stalks lemongrass
• 12 chicken drumsticks
• Salt
• Pepper
• 3 tbsp oil
• 2 tsp yellow curry paste
• 2 tbsp Soy sauce
• 2 tsp cane sugar
• 300 ml chicken broth
• 150 g coconut cream (canned, unsweetened)

Instructions

1. 1.

   Peel and finely dice onions and garlic. Clean lemongrass, remove hard ends, simmer in 150 ml water for about 10 minutes. Remove the lemongrass and slice diagonally.

2. 2.

   Season chicken thighs with salt and pepper and sear them all over in a large pan with hot oil. Remove and place in a baking dish; bake in the oven at 160°C (320°F) for about 30 minutes. Briefly sauté onions and garlic in the residual fat, add curry paste, soy sauce, and sugar, cooking while stirring for about 1 minute. Pour in broth and lemongrass water, bring to a boil, then reduce heat and simmer for 5–10 minutes until slightly thickened. Remove chicken from oven. Finally stir coconut cream into the sauce, season to taste, and pour over the thighs. Garnish with lemongrass rings and serve with rice.