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+ servings

Coconut Curry Chicken

This uses a basic coconut curry sauce in which to cook the chicken.
Prep Time 25 mins
Cook Time 35 mins
Course Main Course
Cuisine Mediterranean
Servings 6

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).
Tried this recipe?Let us know how it was!