Coconut Curry Chicken Thigh

Growing up where my sister and I did we were exposed to a slew of Asian flavors. So it’s no surprise that one of my weekly dinners combines Indian and Vietnamese influences with Latin seasonings.

For this recipe, I heavily seasoned chicken thighs with Badia’s Sazon Completa blend, sauteed them, then made a coconut milk sauce with aromatics, potatoes, carrots, and mushrooms. The end product is a comfort food favorite that’s served atop rice — I recommend jasmine or basmati. Enjoy!

Coconut Curry Chicken Thigh
Prep time
Cook time
Total time
Combining Latin seasonings with Indian and Vietnamese influences, Two Bay Leaves makes a new comfort food favorite!
Cuisine: Asian
Serves: 2
  • Two medium or one large boneless, skinless chicken thigh
  • Half a red onion
  • Four cloves of garlic
  • One small sweet yellow or red pepper
  • One medium red potato
  • Handful baby-cut carrots
  • Handful fresh button mushrooms
  • 9 oz. coconut milk
  • Cooking wine
  • Badia Complete Sazon (or equivalent seasoning mix)
  • Chicken bouillon
  • Curry powder seasoning mix
  • Extra virgin olive oil (or preferred oil)
  • Jasmine/basmati rice made ahead of time
  1. Heavily season chicken thigh(s) with Badia Complete seasoning mix.
  2. Heat a heavy skillet on medium high until smoking
  3. Add oil
  4. Lay chicken in the heated oil, 2 - 3 minutes per side or until a nice crust forms
  5. Set chicken aside
  6. In the still heated pan add onion and peppers, toss lightly
  7. Deglaze pan with cooking wine
  8. Add potato, carrot, and mushroom
  9. Toss lightly to combine
  10. Add coconut milk
  11. Add chicken bouillon and curry powder to taste
  12. Lower heat to medium-low, cover
  13. Simmer for 12 to 15 minutes or until potatoes are fork tender
  14. While sauce is simmering, slice chicken
  15. When potatoes are fork tender, add sliced chicken and garlic
  16. Mix
  17. Simmer for 5 minutes
  18. Serve over rice

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