Coconut Curry Chicken Thighs

5
Servings
20m
Prep Time
30m
Cook Time
50m
Ready In


"This one-pot meal can be made in about 30 minutes. Serve on a bed of basmati rice, quinoa or cousous. From Greta."

Original recipe yields 5 servings
OK

Nutritional

  • Serving Size: 1 (401 g)
  • Calories 632.2
  • Total Fat - 38.9 g
  • Saturated Fat - 21.9 g
  • Cholesterol - 275.6 mg
  • Sodium - 433.7 mg
  • Total Carbohydrate - 17.9 g
  • Dietary Fiber - 5.3 g
  • Sugars - 8 g
  • Protein - 53.5 g
  • Calcium - 63.9 mg
  • Iron - 5.1 mg
  • Vitamin C - 18.1 mg
  • Thiamin - 0.3 mg

Step 1

You will need a large (12") non-stick skillet with a lid for this recipe.

Step 2

Heat olive oil in the skillet over medium-high heat; add chicken pieces and brown on both sides.

Step 3

Remove chicken from skillet and set aside.

Step 4

To the skillet add onions and garlic; reduce heat to medium.

Step 5

Cook and stir until onions begin to soften, about 3-4 minutes.

Step 6

Add ginger, curry powder and garam masala; mix well and cook for 30 seconds.

Step 7

Add coconut milk, tomato paste, brown sugar (if using) and salt; cook and stir until mixture is bubbly and well blended.

Step 8

Stir in yams.

Step 9

Return chicken pieces to skillet and spoon sauce over top.

Step 10

It won't look very pretty at this point but hang in there.

Step 11

Reduce heat to low; cover and simmer for 15 minutes.

Step 12

Stir in green peas and cook for 5 more minutes, just until peas are heated through.

Step 13

Sprinkle with cilantro and serve hot.

Tips & Variations


No special items needed.

Related

Gerry

A wonderful curry which has already been added to my Curry Cook Book and a recipe I know will see to a good may recipe requests. It makes for great curry bowls served over Basmati or Jasmine rice, a real plus when cooking for one as it makes for great tasting meals. A real plus is it is very freezer friendly making for great meals in short order. A repeatable for sure.

review by:
(6 Jun 2020)