Step 1

1 Season the chicken generously all over with salt and pepper

Step 2

2 Heat the oil in a large, shallow Dutch oven or deep saute pan over medium-high heat

Step 3

3 Add the chicken to the pan, skin sides down

Step 4

4 Sear for about 5 minutes, turning them over once, until browned on both sides and some of their fat has rendered

Step 5

5 (They will not be cooked through

Step 6

6 )

Step 7

7 Push the thighs to one side of the pan, turning them skin sides up; add the thyme and onions to the other side of the pan and reduce the heat to medium-low

Step 8

8 Cook for about 4 minutes, stirring occasionally, or until they pick up some color

Step 9

9 Add the garlic, chile pepper and 1/2 teaspoon each of salt and pepper

Step 10

10 Cook, stirring, for 1 minute, then pour in the coconut milk and water

Step 11

11 The browned skin on the thighs should remain above the level of liquid

Step 12

12 Increase the heat to medium; once the liquid begins to boil, move the onion mixture around the chicken pieces, as needed

Step 13

13 Cover and cook for about 20 minutes, or, until the chicken is cooked through

Step 14

14 Discard the thyme sprigs

Step 15

15 Uncover and stir in the lime juice

Step 16

16 Cook for about 5 minutes, then stir in the curry powder and lime zest

Step 17

17 Scatter some thyme leaves on top

Step 18

18 Serve (with or without the chile pepper), with lime wedges