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.
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Source: The Canadian Living Test Kitchen
Submitted By: Marlen
Coconut Curry Chicken