Coconut Curry Chicken Thighs
April 30, 2020
"This one-pot meal can be made in about 30 minutes. Serve on a bed of basmati rice, quinoa or cousous. From Greta."
- 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
You will need a large (12") non-stick skillet with a lid for this recipe.
Heat olive oil in the skillet over medium-high heat; add chicken pieces and brown on both sides.
Remove chicken from skillet and set aside.
To the skillet add onions and garlic; reduce heat to medium.
Cook and stir until onions begin to soften, about 3-4 minutes.
Add ginger, curry powder and garam masala; mix well and cook for 30 seconds.
Add coconut milk, tomato paste, brown sugar (if using) and salt; cook and stir until mixture is bubbly and well blended.
Stir in yams.
Return chicken pieces to skillet and spoon sauce over top.
It won't look very pretty at this point but hang in there.
Reduce heat to low; cover and simmer for 15 minutes.
Stir in green peas and cook for 5 more minutes, just until peas are heated through.
Sprinkle with cilantro and serve hot.
Tips & Variations
No special items needed.