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:
covered percent of daily need
