Jon Lewin


Jon Lewin


500g chicken thighs 

(bone in & skin-on)                                                      

3 tbsp coconut oil

5 cloves of garlic (sliced)                                                         

5 green chillies

(roughly chopped)                                                                          

2 red onions 

(roughly chopped)     

3 sprigs fresh curry leaves                                                                

4 tsp roasted curry powder                                       

2 level tsp chilli powder                                                       

1 cinnamon stick                                                                     

½ tsp salt                                          

500ml chicken stock

125ml coconut milk

a handful of fresh coriander 


Take a wok or large frying pan, place on a high heat and add the coconut oil. Once sizzling, add the chicken and fry, skin side down, until the skin turns crisp and dark golden brown.

Add all the remaining ingredients (except the coconut milk and coriander) to a sauce pan and stir to combine. 

Cover and simmer on a medium to high heat for 15-20 minutes, or until the oil starts to separate, stirring occasionally.

Turn off the heat and leave to cool slightly then add the coconut milk, place back on a low heat and cook for 5 minutes or until the chicken is cooked through. 

Season to taste and finish with a handful of coriander leaves, if using, then serve.