Coconut Curry Chicken Thighs
Recipe: #34821
April 30, 2020
Categories: Chicken, Sweet Potato/Yam, Indian Spices, Boneless Pieces, Chicken Dinner, Indian Chicken, more
"This one-pot meal can be made in about 30 minutes. Serve on a bed of basmati rice, quinoa or cousous. From Greta."
Ingredients
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 by Step Method
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
No special items needed.