Simmer chicken thighs with coconut milk and spices including turmeric and cloves for a warming meal perfect served over rice.

Ingredient :

• 2 tablespoons unrefined coconut oil 

• 4 (8-ounce) bone-in, skin-on chicken thighs, patted dry

• 1 1/2 teaspoons kosher salt

• 8 ounces cremini mushrooms, quartered

• 1 large shallot, finely chopped (about 1/2 cup)

• 3 large garlic cloves, finely chopped (about 1 tablespoon)

• 1 tablespoon curry powder (such as Burlap & Barrel)

• 1 teaspoon ground turmeric

• 1 (13.5-ounce) can coconut milk, well shaken and stirred

• 1/3 cup water

• 1 tablespoon fish sauce

• 1/2 cup evaporated coconut milk (such as Nature’s Charm)

• Chopped fresh cilantro and chile oil, for garnish

• Cooked rice, for serving

Directions :

1. Heat oil in a medium-size high-sided skillet over medium-high. Sprinkle chicken evenly with salt. Place chicken in skillet, skin side down; cook, undisturbed, until skin is golden brown and crispy, about 8 minutes. Transfer chicken to a plate, reserving rendered fat in skillet; set aside.

2. Add mushrooms to skillet; cook over medium-high, stirring occasionally, until golden brown, 6 to 8 minutes. Add shallot; cook, stirring often, until softened, about 3 minutes. Add garlic, curry powder, and turmeric; cook, stirring constantly, until fragrant, about 30 seconds.

3. Stir in coconut milk, 1/3 cup water, and fish sauce until combined. Return chicken thighs to skillet, skin side up. Bring to a simmer over medium-high. Reduce heat to medium-low; cook, uncovered, swirling pan occasionally, until sauce is thickened and a thermometer inserted in thickest portion of chicken thigh registers 165°F, 20 to 25 minutes.

4. Transfer chicken thighs to a shallow serving bowl. Add evaporated coconut milk to skillet, and stir to combine; pour curry evenly over chicken thighs. Garnish with cilantro and chile oil. Serve with rice.