Spicy curry

By Bianca Osbourne
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  • 6 chicken thighs
  • 1 large red onion, minced
  • 3 tablespoons grated ginger
  • 3 tablespoons grated garlic
  • 1/4 cup curry powder
  • 2 tablespoons pimento powder
  • 1 can coconut milk
  • 1/2 cup chicken stock
  • Cilantro for garnish (mint or scallions for Marilyn)
  • 1 tablespoon coconut oil, divided
  • Salt + pepper
  • 1 tablespoon brown sugar


  1. In a large pot on medium heat add half the coconut oil; add the chicken thighs and cook for three to five minutes per side. Remove from the pan, wrap in foil and set aside. 
  2. Add the curry powder, brown sugar and pimento to the pot and cook, stirring for one minute to wake up the spices. Add the remaining coconut and the onions and cook for five minutes, stirring. Then add the ginger, garlic and cook for three to five minutes, stirring; then add the stock and bring to a simmer.
  3. Meanwhile, remove the thighs from the foil (after seven to ten minutes) cut into pieces and set aside. 
  4. Add the chopped chicken thighs back to the pot with the coconut milk.  Bring to a simmer, and reduce so the sauce coats the back of a spoon.
  5. Serve with rice garnished with cilantro. 

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