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While this is nearly the same as the Coconut Curry Whitefish post, I didn’t feel like I should simply make an addendum to that one because the chicken requires more prep and cook time, which means it gets an extra eggplant on the easy-rating scale.
Plus, I added a can of diced tomatoes. And chopped cauliflower. And green beans. Okay, so it’s not nearly the same at all. Hence the new post!
When the onion is sufficiently soft (remember, it’s going to cook for another 35-45 minutes, so it’ll get softer), add the coconut milk and mix it up (I had to add this separately because, well, the milk had separated).
Stir in the tomatoes, veggies, turmeric, chicken broth, agave nectar, and red pepper flakes.
Marvel for a moment at how very easy it is to make a curry broth with veggies (cuz it’s about to get a little weird).
Remove the skin from the chicken and save them for chicken-skin chicharrónes (which you’ll hear about eventually because I made them for the first time the next day after making this and they were amaaaazing).
Lay the bird pieces on top of the liquid and pop a lid on it. Set a timer for 35 minutes and take a shower, walk the dogs, watch an episode and a half of The Office, or do whatever you do. When the chicken temps at 165°, it’s ready to enjoy!
Pop some rice in a bowl and, using a non-slotted spoon, scoop some veggies and yummy broth onto the plate. Top with a chicken thigh. Enjoy the steam.
You will have plenty leftover and it reheats really well. Make your coworkers jelly by bring this to lunch the next day!
Coconut Curry Chicken
Ingredients
- 1 Tbsp coconut oil
- 1 med yellow onion halved, thinly sliced
- 6 garlic cloves finely grated
- 14 oz coconut milk can (full fat)
- 14 oz diced tomatoes can
- 2 c cauliflower chopped
- 2 c green beans cut into 2" pieces
- 2 tsp turmeric
- 1 Tbsp yellow curry paste
- 1 tsp red pepper flakes
- 2 c chicken broth
- 2 Tbsp agave nectar
- 4 chicken thighs skin removed (save for other use!)
- salt to taste
- white pepper to taste
- steamed white rice to serve
Instructions
- Heat coconut oil over medium in a 2-4 qt. dutch oven.
- Heat curry paste in the melted coconut oil until softened.
- Add the onion and garlic and sauté until soft; about 5 minutes.
- Throw in the coconut milk, diced tomatoes, cauliflower, beans, turmeric, and red pepper flakes. Cook until veggies are soft; about 10 minutes.
- Stir in the chicken broth and agave nectar and bring to a simmer.
- Gently place thighs on top of the simmering liquid and cover. Leave for 35 minutes or until chicken measures at least 165° at the thickest part.
- Serve over white rice (or any rice, really—even some naan would do).
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