Coconut Curry Chicken
This uses a basic coconut curry sauce in which to cook the 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).
Tried this recipe?Let us know how it was!