Malaysian-Style Coconut Chicken Thigh With Rice

Trim excess fat from the chicken thighs and season with salt and black pepper. Finely chop the onion, garlic and ginger, slice the red chilli and measure the coconut milk, curry paste or spices and jasmine rice.

Heat a little oil in a large frying pan over medium-high heat. Add the chicken thighs and sear for 5–6 minutes on the first side until deeply golden, then turn and cook for another 2–3 minutes. Transfer to a plate.

Lower the heat slightly. Add the onion to the same pan and cook for 3–4 minutes until softened. Stir in the garlic, ginger, chilli and curry paste or spices and cook for 1–2 minutes until fragrant.

Pour in the coconut milk and a small splash of water or chicken stock and stir well. Return the chicken thighs to the pan, spooning sauce over them. Cover loosely and simmer for 20–25 minutes until the chicken is cooked through and the sauce has thickened.

While the chicken simmers, rinse the jasmine rice until the water runs mostly clear. Cook according to the packet instructions, then rest for 5 minutes and fluff with a fork. Taste the coconut sauce and adjust the seasoning.

Serve the coconut chicken thighs with the hot jasmine rice and plenty of sauce. Finish with fresh coriander, sliced chilli, crispy shallots and a squeeze of lime if available.