A fragrant take on Chicken Thigh Stir-Fry, built on tomato and cream and finished the way we like it. Ready in about 40 min and easily enough for 6 people.
Free to cook
Prep everything first: chop the aromatics, measure the tomato and cream 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.
Turn up the heat and add the chicken thigh. Steam over simmering water until just tender and vibrant, then dress while warm.
Stir in the tinned coconut milk and the rest of the tomato and cream flavours, letting them cook out for a minute until fragrant.
Add the red onion along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
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