Well that was a hiatus and a half. Sorry about that…life duties, you know? I finally had a week in which I could breathe a bit…so I decided to start overhauling and organizing and minimizing my entire house and possessions lol. That’s still a work in progress, but I’m so glad I finally got around to Marie Kondo’s book. But that’s for another post!
I have been meaning to post this recipe for nearly two months. I made it again tonight, so I figured it’s about time. It’s one of my all-time favorites and so easy, yummy, and healthy! So without further ado…
Coconut Curry Chicken
Approximately 2lbs. chicken thighs, washed and diced (size based on your preference)
*I prefer using bone-in thighs. You need a good butcher knife to chop through the bones which you can find online at sites like all-knives, since it is worth it for the flavor and tenderness.
1 large onion sliced (about 140g)
Garlic, finely chopped (about 15-20g)
1 inch ginger, finely chopped
1-3 fresh green chilies, chopped (with seeds for more heat)
Mustard seeds, about 1 tbsp
4-5 curry leaves
2 tsp. coriander powder
1/2 tsp turmeric powder
2 tbsp. garam masala powder
1-2 tbsp. coconut oil (or oil of your choice)
1/2 can full fat coconut milk – stir the can first to mix the water and milk evenly
In a pot, melt coconut oil and add mustard seeds. Cover with lid until mustard seeds have popped.
Add onion, fresh green chilies, ginger, garlic, curry leaves. Sauté until onions translucent.
Add coriander powder, turmeric powder, garam masala. Sauté until fragrant and dark brown in color.
Add cut chicken, stir until well-coated in spices and let cook for about 10 minutes.
Add water to just cover the chicken and bring to a boil until chicken is fully cooked.
Turn to low heat and add coconut milk . Allow coconut milk to simply mix in and heat. Do not allow the coconut milk to boil.
Salt to taste.
Serve with rice, turmeric cauliflower rice, paratha, roti, paalappam, etc.!