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Coconut Curry Chicken Recipe | |
Stew | |
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Ingredients:
1/2 cup All purpose flour 1 tsp Each salt and pepper 12 Skinless chicken thighs 2 tbsp Vegetable oil 2 Onions, chopped 4 Cloves garlic, minced 2 tbsp Mild curry paste 1 Can (14 oz) coconut milk 4 Carrots, sliced 1 cup Chicken stock 1 Can (14 oz) chickpeas, drained and rinsed 2 cups Frozen peas 1 cup Cashew nuts 1/4 cup Toasted shredded coconut
Directions:
In shallow dish, mix flour with 1 tsp each of the salt and pepper. Add chicken and turn to coat. Reserve 3 tbsp of the flour mixture for sauce.In large Dutch oven, heat oil over medium high heat; brown chicken, in batches if necessary. Transfer to plate. Add onions, garlic and curry paste to pan; cook, stirring often for 3 minutes. Pour in chicken stock and coconut milk; bring to boil. Add carrots, chickpeas and remaining salt and pepper. Return chicken and any juices to pan; cover and bake in 350:F oven for 45 minutes. Whisk reserved flour mixture with 3 tbsp water; whisk into chicken mixture. Add peas; bake for 15 minutes or until juices run clear when chicken is pierced. Sprinkle with cashews and coconut. Makes 6 servings.
Per serving: about 672 cal, 36 g pro, 39 g total fat (17 g sat. fat), 48 g carb, 8 g fibre, 92 mg chol, 732 mg sodium. % RDI: 8% calcium, 48% iron, 127 % vit A, 22% vit C ,50% folate.
Fall-off-the-bone tender chicken thighs in curry sauce just needs a bed of rice or noodles. Serve with small bowls of yogurt and chutney to savour the chicken.
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