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Delicious Coconut Curry Chicken Recipe – Easy & Flavorful

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Ingredients

Adjust Servings:
2 lbs boneless skinless chicken thighs cut into 1/2-inch chunks
1 teaspoon salt and pepper (to taste)
1 1/2 tablespoons vegetable oil
2 tablespoons curry powder
1 medium yellow onion quartered
2 cups carrots sliced
2 cups potatoes chopped
3 garlic cloves crushed
1 (14 ounce) can sweetened coconut milk
1 (14 1/2 ounce) can tomatoes diced

Nutritional information

329.9
Calories
90 g
Calories From Fat
10 g
Total Fat
2.1 g
Saturated Fat
125.9 mg
Cholesterol
363.7 mg
Sodium
27.6 g
Carbs
4.5 g
Dietary Fiber
12.6 g
Sugars
32.8 g
Protein
383g
Serving Size

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Delicious Coconut Curry Chicken Recipe – Easy & Flavorful

Features:
    Cuisine:

    An adapted recipe... tweaked to mine and the DBF's preference. Hope you enjoy! You can use any kind of chicken you prefer, we just happen to love dark meat! =D The sauce also freezes well, so if you have leftovers that you don't want to waste, pour it in a Ziploc bag and freeze!

    • 100 min
    • Serves 6
    • Easy

    Ingredients

    Directions

    Share

    Yummy Coconut Curry Chicken,An adapted recipe… tweaked to mine and the DBF’s preference. Hope you enjoy! You can use any kind of chicken you prefer, we just happen to love dark meat! =D The sauce also freezes well, so if you have leftovers that you don’t want to waste, pour it in a Ziploc bag and freeze!,I’m on a roll with your recipes Pearl! Made for PAC Spring/09. This was great! I halved the recipe for the two of us and reduced the curry powder as the brand I have is on the hot side. It was served over Basmati rice because that is what I had. Will definately be making this again.


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    Steps

    1
    Done

    Season Chicken Pieces With Salt and Pepper. Prep and Chop Veggies.

    2
    Done

    Heat Oil and Curry Powder in a Large Skillet Over Medium-High Heat For Two Minutes.

    3
    Done

    Stir in Onions and Garlic, and Cook 1 Minute More.

    4
    Done

    Add Chicken, Tossing Lightly to Coat With Curry Oil.

    5
    Done

    Reduce Heat to Medium, and Cook For 7 to 10 Minutes, or Until Chicken Is No Longer Pink in Center and Juices Run Clear.

    6
    Done

    Pour Coconut Milk, Tomatoes, Tomato Sauce, and Sugar Into the Pan, and Stir to Combine.

    7
    Done

    Cover and Simmer, Stirring Occasionally, Approximately 40 to 50 Minutes.

    8
    Done

    Add Carrots and Potatoes. Remove Lid and Cook Uncovered For an Additional 15-20 Minutes, or Until Sauce Has Thickened Up Some.

    9
    Done

    Serve Over Steaming Jasmine Rice and Enjoy!

    Avatar Of Lincoln Holloway

    Lincoln Holloway

    Comfort food connoisseur dedicated to sharing hearty and soul-warming recipes.

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