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Slow-braised Chicken Thigh Traybake with coconut and curry leaf

The kind of Indian plate you make on repeat. coconut and curry leaf, a proper braise, and a finish of fresh herbs.

4.6 from 3,603 cooks

Prep10 min

Cook90 min

Serves6

LevelAdvanced

Members' recipe

Ingredients

Prep everything first: chop the aromatics, measure the coconut and curry leaf elements, and pat the chicken thigh dry so it colours well.

Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.

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