1.) In a deep, wide pan braise your chicken thighs (to braise: heat oil over medium high, liberally sprinkle salt and pepper over the skin of the thigh, place chicken thighs skin-side down for 3 minutes (you should hear the meat sizzle, and it should be crispy brown after a few minutes), then flip and cook for another 2 minutes. Take out of the pan and set aside.
2.) In the now empty pan add some more oil and the sliced onion. Sautée for 3-5 minutes with the lid on, stirring occasionally.
3.) add the garlic, ginger, chili flakes, garam masala, and tumeric and fry for 1 more minute over a gentle heat with the lid off (until spices become fragrant).
4.) Add your lentils and peppers to the pan along with a big pinch of salt and pepper. Give everything a good stir so that everything is coated with the spices.
5.) Add in your stock and scrape up any bits that may be stuck to the bottom of the pan.
6.) Pour in your coconut milk, giving everything a nice stir. Add your chicken back in, skin-side up
7.) Bring to a boil, then drop the heat to a simmer, cover and cook for 25 minutes.
8.) Right before serving top with the lime juice and fresh coriander! Serve on it's own, with rice, or naan!
Did you try it? Post it and tag me on Facebook or Instagram! I'd love to see your take on it!