Quick Coconut Curry Chicken

So by now y’all know me + curry = lovelovelovebfflovelove. Thanks to Stephan, I love all things curry! My issue with curry and other stews is that they really taste good after they’ve been cooking low and slow. But, what is a girl to do when I want to stew on a Tuesday night? So, I came up with this quick recipe that will feed a big family or you for lunch for the week!

 

 

Now, I use 2 red potatoes, because potatoes don’t bother me and I like how it thickens the sauce. However, if you know you are sensitive to potatoes leave it out or use a Japanese Sweet Potato.

 

 

So that you know, that this recipe is legit, my mother in law – a Jamaican native – asked for the recipe after I made it for her. I mean, I’m not trying to toot my own horn or anything…. but….

toot-friggin-toot

 

 

Moving on! I like to serve this up with Cauliflower Rice.. in a bowl… with a spoon… and 10 bibs, because it seems that anytime I make curry it finds a way on my shirt… am I alone in this?? I can’t be.

Also, you can add more veggies if you choose – seriously use whatever you have. Curry is such a great vessel that way. You have veggies that are about to go bad? Throw ’em in!

 

 

Make this for dinner tonight and enjoy the rest of the week for lunch! It reheats beautifully.

Enjoy!

 

Quick Coconut Curry Chicken

Ingredients

  • 8 Boneless Chicken Thighs
  • 1 8 oz Package of Mushrooms
  • 1 Onion
  • 2 Carrots
  • 2 Celery Stalks
  • 2 Red Potatoes
  • 2 Tsp. Avocado Oi
  • 1 Tbsp. Chopped Garlic
  • 1 Tbsp. + 1 Tsp. Yellow Curry Powder
  • 2 Tbsp. Arrowroot Flour
  • 1 Can Full Fat Coconut Milk
  • 1 Tsp. Crushed Red Pepper Flake
  • 1 Tbsp. Ghee
  • 1 Cup Chicken Broth
  • Salt
  • Pepper

Instructions

  1. Prepare the chicken by coating with 1 teaspoon of avocado oil, 1/2 teaspoon of Salt, 1/2 teaspoon of Pepper, 1/2 tablespoon of Arrowroot Flour and 1 teaspoon of Yellow Curry Powder.
  2. Heat up a large pan or an enamel dutch oven, add 1 teaspoon of Avocado Oil. Brown the chicken on med-high heat, about three minutes each side. Set the chicken aside.
  3. Turn the heat down to medium. Add the Onion, Mushrooms, Carrots, Celery, Potatoes, and Garlic. Cook until the onions are translucent and the mushrooms are cooked through. Add the remaining Curry Powder as well as Salt & Pepper to taste. Add the Ghee, once melted add the remaining Arrowroot Powder. Stir for about a minute, the mixture should be very thick.
  4. While stirring, slowly add the can of Coconut Milk. Make sure you are stirring so no lumps are present. Add the chicken back to the pot. Add the Chicken Broth and bring to a boil. Once its boiling, turn down the heat to low.
  5. Cook covered for 30 minutes, then cook another 5 minutes uncovered. Serve alone or over Cauliflower Rice. Enjoy!

 

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