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Coconut Curry Chicken Thighs

Here's how you make Coconut Curry Chicken Thighs
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  • Servings: 5
  • Prep: 20m
  • Cook: 30m
    • The following recipe serves 5 people.

Ingredients

The ingredients are:
  • 1 tablespoon olive oil
  • 2 1/4 pounds boneless skinless chicken thighs (about 1 kg/ 10 thighs)
  • 1 1/2 cups onions, chopped
  • 2 teaspoons minced garlic
  • 1 tablespoon grated ginger root (fresh)
  • 1 tablespoon curry powder
  • 1 tablespoon garam masala
  • 14 ounces coconut milk (1 can, 398ml)
  • 3 tablespoon tomato paste
  • 2 teaspoons brown sugar (optional)
  • 1/2 teaspoon salt
  • 1 1/2 cups sweet potatoes (peeled, diced yams)
  • 1 cup green peas (fresh or frozen)
  • 2 tablespoons minced fresh cilantro
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

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