Served with a silky, spicy coconut curry, the chicken thighs in this recipe cook skin-side down, low and slow until they form a super-crispy exterior. The rendered chicken fat forms the base of the curry: the aromatics and spices toast in the fat before a can of coconut milk gets stirred in. The juxtaposition of textures is what makes this otherwise simple, weeknight-friendly chicken and coconut curry a standout. Boneless, skin-on thighs are ideal for this recipe, delivering tender meat and crispy skin while cooking in less time, but bone-in, skin-on chicken thighs are easier to find and work just as well.

News Source : https://www.oregonlive.com/nytcooking/2026/06/781040991-one-pan-kuku-paka-chicken-in-coconut-curry.html