Indian · Main

Slow-braised Chicken Thigh Traybake with coconut and curry leaf

The kind of Indian plate you make on repeat. coconut and curry leaf, a proper braise, and a finish of fresh herbs.

4.6 from 3,603 cooks

Prep10 min

Cook90 min

Serves6

LevelAdvanced

Members' recipe

Ingredients

Prep everything first: chop the aromatics, measure the coconut and curry leaf 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.

Members only

Join Stewart & Musell to open this page and every other premium recipe, plus printable shopping lists. Plans from $89.99/mo billed annually.

See membership Sign in

Indian

This Indian Tart leans on garam masala to do the heavy lifting. We steam the Sweet Potato for...

50 min · Easy

Indian Members

Indian

This Indian Flatbread leans on coconut and curry leaf to do the heavy lifting. We braise the...

1 hr 5 min · Advanced

Indian

A spiced take on Chicken Thigh Shakshuka, built on tomato and cream and finished the way we...

1 hr 30 min · Medium

Indian Members

Indian

Weeknight-friendly Chicken Breast Chowder with the tamarind and jaggery we come back to again...

42 min · Easy