Coconut Curry Chicken

Indulge in a flavorful journey with this creamy coconut curry chicken . Infused with warm spices, tender chicken, and vibrant vegetables, this dish is a perfect harmony of sweet and savory. Serve it over fluffy rice or alongside warm naan, and revel in a meal that’s both comforting and exotic. Perfect for weeknight dinners or special gatherings.

– makes about 4 servings –

Ingredients

* 1 lb chicken -thighs, drumsticks or a combo of. Or you can use boneless chicken but bone in gives more flavor.

* 1 can (14 oz) coconut milk or 3-4 tbs cream of coconut (add water to the cream to thin it out some)

* 2 tbsp tomato paste

* 1 medium onion, chopped

* 2-3 cloves garlic, minced

* 1 red bell pepper, sliced

* 1 - 1 1/2 c broccoli or other vegetable of your choice

* 3-4 bok choy leaves w/stem cut (optional)

* 2-3 tbsp olive oil for chicken & some for cooking

* 2 tbsp fish or oyster sauce, soy sauce

* 3-4 tsp each of curry powder, smoked paprika, cayenne pepper

* S/P to taste

* Juice of 1 lime

* Fresh cilantro or parsley for garnish

* Cooked rice for serving; I made wild rice

Steps

1. After washing the chicken, add all spices to chicken along with olive oil & mix

2. In a large skillet, heat the olive oil over medium heat. Add the chicken skin side down to sear (3-4 minutes), flip over & cook for 3-4 minutes, remove from pan

3. Add onion, garlic, pepper, & broccoli sauté until fragrant & softened, about 3 minutes.

4. Stir in the tomato paste & bok choy cooking for an additional 1-2 minutes to release its flavors.

5. Add coconut milk or cream (if using cream, add some water), fish or oyster sauce, soy sauce. Mix

6. Add the chicken pieces back to the pan and simmer for about 25-30 minutes. Temp should be 165-170.

7. Remove from heat and stir in lime juice for a bright finish.

8. Serve the coconut curry chicken over rice, garnished with fresh cilantro or parsley.

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