Kip Met Kerriesaus Baked Chicken with Curry Sauce
Treat your taste buds to the bold and aromatic flavors of Kip Met Kerriesaus, a baked chicken with curry sauce recipe that blends succulent, golden-seared chicken thighs with a creamy, spice-infused sauce. This dish showcases tender, bone-in chicken cooked to perfection in a rich mixture of coconut milk, curry powder, garlic, and lemon juice, creating a balance of warmth and tanginess. The oven-baked technique ensures the chicken stays juicy while the sauce thickens to a luscious texture. Perfectly paired with steamed rice to soak up every drop of the vibrant curry, this recipe is a comforting and exotic meal the whole family will love. Plus, with simple prep and one-pan convenience, it's as easy as it is flavorful. Perfect for weeknight dinners or an impressive weekend feast!
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Recipe Information
Ingredients
- 4 pieces chicken thighs (bone-in, skin-on)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 2 pieces garlic cloves, minced
- 1.5 tablespoons curry powder
- 1.5 tablespoons all-purpose flour
- 1 cup chicken broth
- 1 cup coconut milk
- 1 tablespoon lemon juice
- 2 tablespoons fresh cilantro leaves (optional, for garnish)
- 2 cups rice (for serving)
Instructions
Preheat your oven to 400°F (200°C).
Pat the chicken thighs dry with paper towels and season both sides with salt and black pepper.
In a large oven-safe skillet or frying pan, heat olive oil over medium-high heat.
Sear the chicken thighs for 3-4 minutes on each side until golden brown. Remove the chicken and set aside.
In the same skillet, reduce the heat to medium and add the chopped onion. Sauté for 3-4 minutes until softened.
Add the minced garlic and curry powder to the skillet. Cook for 1 minute, stirring constantly, to release the aroma of the spices.
Sprinkle the flour over the onion mixture and stir well to coat everything evenly.
Gradually pour in the chicken broth, whisking continuously to prevent lumps. Allow the mixture to thicken slightly.
Pour in the coconut milk and stir well. Bring the sauce to a gentle simmer.
Add the lemon juice to the sauce and season with additional salt and pepper to taste.
Return the seared chicken thighs to the skillet, skin-side up, and spoon some sauce over them.
Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the chicken is fully cooked (internal temperature of 165°F or 74°C).
Once done, remove the skillet from the oven and let it rest for 5 minutes.
Serve the chicken with the rich curry sauce spooned over the top. Garnish with fresh cilantro leaves if desired.
Pair the dish with steamed rice to soak up the flavorful sauce.
Nutrition Facts
Calories |
2230 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.0 g | 158% | |
| Saturated Fat | 31.4 g | 157% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 486 mg | 162% | |
| Sodium | 6516 mg | 283% | |
| Total Carbohydrate | 157.5 g | 57% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 22.8 g | ||
| Protein | 125.0 g | 250% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 184 mg | 14% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 1897 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
