Crispy Chicken Thighs With Coconut Squash Curry

This has quickly become a family favourite!

A Fusion of Flavour: Crispy Chicken Meets Sweet & Spicy Curry

This Crispy Chicken Thighs with Coconut Squash Curry recipe brings together two beautifully cooked components: golden, oven-roasted chicken thighs with crispy skin, and a silky, sweet-and-spicy coconut curry featuring squash, bell peppers, and sultanas.

Rooted in the warmth of Caribbean and South Asian spices, with subtle nods to North African cuisine, this dish balances bold flavour with sweetness — turmeric, cumin, and cinnamon layered into a vibrant curry base enriched with coconut milk and honey. Serve the crispy chicken on top of the curry or plated separately — either way, it’s a showstopper.

Also perfect for a fall or autumn inspired meal. Loaded with squash and warming flavours, making it an extra cosy and comforting meal.

Serving Ideas:

• Serve over fluffy basmati rice, couscous, or with naan bread.

• Add a spoonful of Greek yogurt or a squeeze of lime for contrast.

• This dish keeps well — perfect for prepping ahead or entertaining guests.

Why This Recipe Works:

• Crispy, oven-roasted chicken stays juicy with irresistible texture.

• Coconut curry is deeply spiced yet mellowed by squash, honey, and sultanas.

• Separate components make it plating-friendly and versatile, especially if serving vegetarians and meat eaters.

• Naturally gluten-free and loaded with whole-food ingredients.

• Great for making ahead.

Ingredients For Crispy Chicken Thighs With Coconut Squash Curry & Sultanas

For the Chicken:

• 5–6 boneless, skin-on chicken thighs

• Sea salt & cracked black pepper

• Butter (for searing)

Spice Blend (used in the curry):

• 3 tsp cinnamon

• 3 tsp cumin

• 3 tsp turmeric

• ½ tsp cloves

• ½ tsp cayenne pepper

• 3 generous pinches sea salt

• 3 generous pinches cracked black pepper

Curry Base:

• 3 tbsp coconut oil

• 5 large garlic cloves, crushed and diced

• 1 thumb-sized piece of ginger, peeled and thinly sliced

• 10 spring onions, chopped

• 1 butternut squash, peeled and cubed

• 2 red bell peppers, chopped

• 200ml coconut milk

• 190g thick passata

• 4 cups water

• 3 tbsp honey

• 1 heaping cup sultanas

To Finish:

• Handful of freshly chopped coriander

Method

1. Cook the Chicken:

Preheat oven to 400°F (200°C).

Season chicken thighs with salt and pepper.

Heat a knob of butter in a skillet and sear the thighs skin-side down until golden and crisp (5–7 mins).

Flip briefly, then transfer to a baking Dish.

Roast in the oven for 20–25 minutes until the skin is crispy and internal temperature reaches at least 175°F (80°C).

2. Make the Curry:

In a deep saucepan, heat coconut oil and sauté garlic, ginger, and spring onions.

Stir in the dried spices and cook until fragrant.

Add squash and bell peppers - stir and coat with the spices.

Add in the passata, water and coconut milk - stir thoroughly and simmer for 10 minutes before adding in the honey and sultanas.

Simmer gently for 30–40 minutes, until the squash is tender and the sauce thickens slightly.

3. Serve:

Spoon the curry into bowls or a serving dish.

Place crispy chicken thighs on top or on the side.

Garnish with chopped coriander.