Try this coconut curry chicken recipe with chicken thighs that are seared then braised in a flavorful sauce made with curry spices, Thai curry paste and coconut milk.
1tablespooncurry powderI used yellow curry powder - use 2 tablespoons for extra spicy
1tablespoongaram masala
14ouncecan coconut milk
1cupchicken brothor water
1stalk lemongrass
Salt and pepper to taste
FOR SERVING: Fresh chopped parsley, spicy chili flakes, rice or rice noodles (if desired)
Instructions
Heat a large pan or pot to medium high heat. Add the olive oil.
Add the onion and peppers and cook them down for 5 minutes.
Add the garlic and cook another minute, stirring.
Add the chopped chicken thighs and cook for 5 minutes, stirring.
Add the curry paste, curry powder and garam masala. Stir and cook another minute.
Add the coconut milk, chicken broth or water and lemongrass. Season with salt and pepper. Stir. Reduce the heat and cover.
Simmer for 10 minutes, or until the chicken cooks through and the flavor develops. You can simmer longer if you'd like.
Serve over rice or noodles (if desired, or just serve into bowls), topped with fresh chopped parsley and spicy red pepper flakes. Discard the lemongrass stalk.
Video
Notes
Heat Factor: Mild-Medium. You can easily spice things up with hotter peppers, extra spicy chili flakes, and with some spicy hot sauce.