Coconut curry chicken thighs

The recipe Coconut curry chicken thighs could satisfy your Indian craving in roughly 35 minutes. This gluten free, primal, and ketogenic recipe serves 4 and costs $2.02 per serving. One portion of this dish contains roughly 49g of protein, 58g of fat, and a total of 764 calories. It works well as a main course. This recipe from Simply Delicious Food has 103 fans. Head to the store and pick up ground cumin, curry powder, onion, and a few other things to make it today. Taking all factors into account, this recipe earns a spoonacular score of 85%, which is super. Similar recipes include yogurt curry chicken thighs, Chicken Thighs with Lime and Curry, and Chicken Thighs in Mild Red Curry.

Servings: 4

Preparation duration: 5 minutes

Cooking duration: 30 minutes

 

Ingredients:

8 bone-in, skin-on chicken thighs

2 cups broccoli florets

1 x 400g can coconut milk

2 tablespoons coconut oil

2 tablespoons cream (optional)

2 teaspoons curry powder (I used Garam Masala)

3 garlic cloves, crushed

1 teaspoon crushed ginger

1 teaspoon ground coriander

1 teaspoon ground cumin

1 teaspoon ground turmeric

1 teaspoon honey (optional)

juice of ½ lemon

1 onion, finely chopped

salt and pepper to taste

½ teaspoon smoked paprika

Equipment:

frying pan

Cooking instruction summary:

Melt the coconut oil in a large frying pan then fry the chicken until golden and crisp, remove and set aside.Fry the onion in the same pan (add a little more coconut oil if needed) until soft and translucent then add the ginger, garlic and spices and fry for another 30 seconds until fragrant.Pour in the coconut milk, cream and honey and allow to come to a simmer. Add the chicken thighs to the sauce then turn down the heat and allow to cook for 15-20 minutes until the chicken is cooked.In the meantime, steam the broccoli until almost cooked through and transfer to the chicken and coconut curry sauce to finish cooking.Season the chicken with lemon juice, salt and pepper and serve.

 

Step by step:


1. Melt the coconut oil in a large frying pan then fry the chicken until golden and crisp, remove and set aside.Fry the onion in the same pan (add a little more coconut oil if needed) until soft and translucent then add the ginger, garlic and spices and fry for another 30 seconds until fragrant.

2. Pour in the coconut milk, cream and honey and allow to come to a simmer.

3. Add the chicken thighs to the sauce then turn down the heat and allow to cook for 15-20 minutes until the chicken is cooked.In the meantime, steam the broccoli until almost cooked through and transfer to the chicken and coconut curry sauce to finish cooking.Season the chicken with lemon juice, salt and pepper and serve.


Nutrition Information:

Quickview
765k Calories
49g Protein
58g Total Fat
10g Carbs
22% Health Score
Limit These
Calories
765k
38%

Fat
58g
90%

  Saturated Fat
20g
130%

Carbohydrates
10g
4%

  Sugar
3g
4%

Cholesterol
293mg
98%

Sodium
437mg
19%

Get Enough Of These
Protein
49g
98%

Selenium
56µg
80%

Vitamin B3
13mg
69%

Vitamin B6
1mg
58%

Vitamin C
45mg
55%

Vitamin K
54µg
51%

Phosphorus
513mg
51%

Vitamin B5
3mg
33%

Vitamin B12
1µg
31%

Vitamin B2
0.46mg
27%

Zinc
4mg
27%

Potassium
847mg
24%

Magnesium
76mg
19%

Iron
3mg
19%

Vitamin B1
0.27mg
18%

Manganese
0.33mg
17%

Vitamin A
759IU
15%

Folate
45µg
11%

Copper
0.21mg
11%

Fiber
2g
10%

Vitamin E
1mg
9%

Calcium
74mg
7%

Vitamin D
0.34µg
2%

covered percent of daily need
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Food Trivia

Pound cake got its name from its original recipe, which called for a pound each of butter, eggs, sugar, and flour.

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