BEST Chicken Curry with Coconut Milk
Equipment
- 1 pan
Ingredients
- 3 lbs boneless chicken thighs (with or without skin) I cut back some calories by using skinless chicken tights
- 1 tablespoon salt
- ½ tablespoon ground black pepper
- 2 tablespoon yellow curry powder
- 3 tablespoon vegetable oil ( or more if necessary)
- ¼ yellow or white large onion, chopped
- 3 large garlic cloves, minced
- 1 cup chicken broth
- 2 teaspoon tomato paste
- 1 teaspoon ground ginger (optional)
- 3 cups canned coconut milk
- 1 cup cauliflower, fresh or frozen
- 1 cup sweet peas, frozen
- 1 tablespoon chopped cilantro or parsley
- 1 jalapeno, sliced (optional)
Instructions
- Season chicken thighs with salt, pepper, and yellow curry powder on both sides and brown in 2 tablespoons of oil over medium-high heat in a large no stick pan, about 4-5 minutes per side or until browned.
- Then, transfer chicken thighs to a plate using tongs and reduce heat to medium. Add remaining oil, sweat onion for 4 minutes, stirring occasionally and then garlic for 1 minute, stirring now and then. Do not let brown!
- Stir in chicken broth, tomato paste, ground ginger, and coconut milk. Add chicken tights back to the pan and let cook for about 8-10 minutes. Add cauliflower and peas and cook for approximately 4 minutes.
- Adjust salt and pepper if necessary, sprinkle cilantro on top, garnish with sliced jalapeno if desired, and serve while is hot.
Recipe Notes
Nutrition
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