Curry Coconut Milk Chicken Thighs

Directions

1. 1
   Preheat oven to 400° F (205°C).
2. 2
   Wash and pat dry chicken thighs. Season both sides of chicken thighs with salt and pepper.
3. 3
   In a large oven-proof skillet, melt butter or add oil on medium high heat.
4. 4
   Place chicken skin-side down first and sear each side of the chicken until crispy brown, about 2-3 minutes per side.
5. 5
   Remove chicken from pan and set aside.
6. 6
   In the same skillet over medium heat add garlic and cook until fragrant, about 1 minute.
7. 7
   Add bay leaf, curry powder, cumin, cayenne pepper, fish sauce, and lime zest. Then add coconut milk and chicken broth. Stir until combined. Bring liquid to a low simmer.
8. 8
   Place chicken back into the skillet and transfer to oven. Roast the chicken for about 25-30 minutes or until fully cooked. Internal temperature of chicken should be about 175° F (80°C).
9. 9
   After chicken is cooked, top with minced cilantro and serve over rice or with slices of crusty bread.