This Honey Chicken in Coconut Curry is the perfect blend of savory, sweet, and creamy. Tender boneless chicken thighs are cooked in a rich coconut milk sauce, infused with fragrant curry paste and a touch of honey for a beautiful balance of flavors. The addition of carrots brings a natural sweetness and a slight crunch, making this dish not only satisfying but also colorful and full of texture. Whether you're craving something comforting for a weeknight dinner or looking to impress your guests, this curry is sure to hit the spot.
Packed with aromatic spices like cumin, curry powder, and a hint of lime, this dish offers a unique twist on traditional curries. It's easy to prepare, customizable to your taste, and perfect for serving over rice, quinoa, or with naan bread to soak up every last bit of the flavorful sauce. Enjoy a warm, vibrant meal that feels like a hug on a plate!
This flavorful dish features tender boneless chicken thighs simmered in a rich coconut curry sauce, balanced with a touch of sweetness from honey and a hint of zest from lime juice. Carrots, ideally with their green tops for extra flavor, add a delightful crunch and depth to the dish. The curry paste and a blend of spices, including cumin and curry powder, create a fragrant, mouthwatering sauce that perfectly complements the savory chicken. A sprinkle of fresh chives enhances the dish, making it a warm and satisfying meal.
Start by preparing the chicken. Rinse them under cold water, pat them dry with paper towels, and season generously with salt and freshly ground black pepper. This ensures the meat is well-flavored and ready for cooking.
Preheat your oven to 200°C (electric), 180°C (fan), or follow the instructions specific to your gas oven. While the oven heats, prepare the pan and ingredients for searing.
Heat the tablespoon of oil in an ovenproof pan. Once the oil is hot, sear the chicken pieces on all sides until they are golden brown. This step locks in the juices and adds a lovely caramelized crust. After searing, remove the chicken from the pan and set it aside.
Peel the carrots and fry them for a few minutes in the same pan as the chicken. This step allows the carrots to absorb the flavours of the dish from the start. After frying, remove the carrots from the pan and set it aside.
To make the curry sauce, add the curry paste and curry powder to the hot pan, stirring them in the residual oil and chicken drippings. Let them sauté briefly to release their fragrant aroma. Deglaze the pan with coconut milk, stirring well to combine. Bring the sauce to a boil and let it reduce slightly to enhance its flavor. Season the sauce with salt, freshly ground pepper, and lime juice to balance the richness of the coconut milk.
Place the pan with the sauce on the oven tray. Place the roasted carrots around the pan and the chicken in the sauce. Leave to cook for about 35 minutes.
When the dish is ready, remove the pan from the oven and give it a final toss to ensure everything is evenly coated with the sauce. As an optional garnish, sprinkle the dish with finely chopped chives or carrot greens for a touch of freshness and colour. Serve the Honey Curry Chicken and Roasted Carrots as is or with bread/rice.
Servings 2
* These values are indicative. The calories may vary depending on the ingredients you buy.