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Coconut Curry Chicken

This is my favorite recipe for coconut curry chicken! The chicken is roasted and I make this creamy coconut curry sauce that gets poured over the chicken.

This recipe is , with main ingredient
coconut-curry-chicken-and-rice

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Coconut Curry Chicken

Course: Main Course
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 3 people
Author: Bobby Parrish
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Ingredients

For the chicken:

  • 6 to tal pieces of chicken thighs & drumsticks
  • Kosher salt & pepper

For the curry sauce:

  • 1/2 a sweet onion chopped
  • 2 cloves garlic minced
  • 1 tablespoon fresh ginger finely grated using a microplane
  • 1 small thai chili finely sliced or a pinch of pepper flakes
  • 1.5 tablespoons curry powder looks for one that has yellow(turmeric)
  • 14 ounce can coconut milk light or regular
  • 1/2 cup low sodium veggie stock/broth
  • Lime juice & zest
  • Sugar
  • Kosher salt
  • 3 tablespoon coconut cream
  • Avocado or grapeseed oil

Instructions

  1. Pre-heat oven to 375 degrees F. Place chicken in a roasting pan and season the chicken with a generous amount of salt and a few cracks of fresh pepper. Roast for 45 minutes and then raise the oven temperature to 400 for the final 15 minutes.
  2. While the chicken is cooking, pre-heat a medium size sauce pan over medium heat with 2 tablespoons of oil. Add the onion and garlic along with 1/2 teaspoon of salt and cook for 5 minutes. Add the ginger and chilies and cook another 3-4 minutes until everything is soft and the onions are translucent. Add the coconut milk, bring to a simmer and reduce by half, about 7-10 minutes. Add the veggie stock and season with the zest and juice of half a lime, 1 tablespoon sugar, 1/2 teaspoon of salt. Bring the mixture to a simmer and let it cook for another 10 minutes or until it has a sauce like consistency. Turn heat down to low.
  3. This is the most important part, taste for seasoning. You want a good balance of sweet, salty, sour, and spicy, so you will almost certainly need more lime juice, sugar, or salt. Stir in the coconut cream and take off heat. If you want the sauce to be smooth and creamy strain it before you serve. Can be made 2 days ahead of time and reheated.
  4. Serve the chicken and pour over a generous amount of curry sauce. I usually make some rice so it can get soaked in the falvorful sauce. Below is a video on how to make the sauce. You can try it with the cauliflower, which is perfect for #MeatlessMonday.

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2 thoughts on “Coconut Curry Chicken”

  1. Hi Bobby, if I don’t add the sugar and replace rice with cauliflower, is it Keto friendly?
    My little brother is now your fan when I cooked him the stuffed bell pepper. I’ve just ordered your cookbook on Amazon.

    1. Thanks for ordering the book! Perfect timing – the recipe would be keto if you made the changes you inquired about, however, the cookbook has a keto, updated version of this recipe. #KeepOnCookin

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