A dairy-and-gluten-free coconut chicken curry prepared with low carb vegetables, making the perfect weeknight dinner. It can be served over rice and/or with naan bread.
3lbsboneless chicken thighs (with or without skin)I cut back some calories by using skinless chicken tights
1TBSPsalt
1/2TBSPground black pepper
2TBSPyellow curry powder
3TBSPvegetable oil( or more if necessary)
1/4yellow or white large onion, chopped
3large garlic cloves, minced
1cupchicken broth
2tsptomato paste
1tspground ginger (optional)
3cupscanned coconut milk
1cupcauliflower, fresh or frozen
1cupsweet peas, frozen
1TBSPchopped cilantro or parsley
1jalapeno, 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
Dish can be served over basmati rice and/or with Naan bread. If desired, you can also add 1 cup of small cubed carrots and let cook with the other vegetables. Any leftovers must be covered and refrigerated for about 2-3 days. Love curries? Try our Quick Vegetarian Lentil Coconut Curry.