Chettinad Chicken
Spicy, coconut-rich south Indian chicken seared in a bold curry paste of chiles, spices, and coconut milk. Ready in one skillet, no simmering required.
- Total time
- 20 min
- Servings
- 2
- Calories
- 380
- Protein
- 38g
Ingredients
- 1 lb boneless, skinless chicken thighs
- 3 tbsp red curry paste (or chili paste)
- ¾ cup coconut milk, canned
- 1 large shallot, thinly sliced
- 1 tbsp fresh ginger, minced
- 1 whole lime (juiced)
Instructions
- 1
Pat chicken dry. Season with salt and black pepper on both sides.
- 2
Heat oil in a large skillet over medium-high until shimmering, about 90 seconds.
- 3
Sear chicken 4 minutes per side without moving, until golden and edges look opaque.
- 4
Push chicken to the side. Stir curry paste and minced ginger into the open space for 30 seconds.
- 5
Pour coconut milk and add sliced shallot. Simmer 3 minutes until shallot softens and sauce coats chicken.
- 6
Squeeze lime juice over top. Taste, adjust salt and heat, then serve over rice.
Tools you’ll need
- 12-inch skillet or larger
- cutting board
- knife
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