Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Combine 8 chicken thighs with 4 tablespoons gochujang, 1 teaspoon turmeric powder, 1.5 teaspoons cumin powder, 1.5 teaspoons coriander powder, 1 teaspoon freshly ground black pepper, 2 inches grated fresh ginger, 4 minced garlic cloves, 2 finely chopped green chilies, and 1 teaspoon salt in a large bowl, ensuring all pieces are well coated, then refrigerate for at least 30 minutes.

2. 2

   Preheat the oven to 400°F (200°C) and in a large roasting pan, toss 1 medium thinly sliced red onion with 3 tablespoons coconut oil, 1 cinnamon stick, and 10-12 fresh curry leaves.

3. 3

   Place the marinated chicken thighs skin-side up on top of the seasoned onion mixture in the roasting pan.

4. 4

   Roast the chicken for 30 minutes at 400°F (200°C) until the skin begins to crisp and turn golden brown.

5. 5

   While the chicken roasts, whisk together 1 cup full-fat coconut milk, 2 tablespoons fresh lime juice, and 1 tablespoon grated palm sugar in a small bowl until the sugar fully dissolves.

6. 6

   Pour the coconut-lime glaze evenly over the partially roasted chicken and return the pan to the oven, continuing to roast for another 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the sauce has slightly thickened and caramelized.

7. 7

   Remove the roasted chicken from the oven, let it rest in the pan for 5-10 minutes before serving, then garnish generously with 1/4 cup chopped fresh cilantro.