I almost always have a can of low-fat coconut milk in the pantry. It comes in handy whenever anyone has a craving for something a little nutty and slightly sweet. This coconut chicken curry dish hits the spot, especially on a cold winter day.
Prep Time: 6 hours
Cook Time: 50-60 minutes
Servings: 4 to 6
8 chicken thighs
½ cup low-fat coconut milk
½ cup low-sodium chicken stock
2 teaspoons curry powder
1 teaspoon onion powder
1 teaspoon salt
3 cloves of garlic
5 slices of ginger
Marinate chicken thighs with salt, curry powder, onion powder for 6 hours or overnight in the fridge.
Preheat the oven to 400F. Cut large pieces of potato.
In an oven safe pot, infuse minced garlic, ginger in 2 tablespoons of cooking oil. Brown chicken thighs on medium heat for 5 to 8 minutes. Flip thighs, brown for another 5 to 8 minutes.
Add chopped shallot, coconut milk, chicken stock, potatoes to chicken.
Bake uncovered for 35 minutes or until chicken is 165 Fahrenheit on an instant-read thermometer.