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.


  • 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


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.

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Submitted 6/13/05.
Source: The Canadian Living Test Kitchen
Submitted By: Marlen
Coconut Curry Chicken