Coconut curry chicken


recipe for coconut curry chicken

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


Ingredients:


8 chicken thighs

3 potatoes

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

1 shallot

5 slices of ginger


Instructions:

  1. Marinate chicken thighs with salt, curry powder, onion powder for 6 hours or overnight in the fridge.

  2. Preheat the oven to 400F. Cut large pieces of potato.

  3. 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.

  4. Add chopped shallot, coconut milk, chicken stock, potatoes to chicken.

  5. Bake uncovered for 35 minutes or until chicken is 165 Fahrenheit on an instant-read thermometer.