Creamy Coconut Chicken

• portions: 4 servings
• temps actif: 5 minutes
• temps total: 25 minutes

Ingrédients

6 chicken thigh (bone-in and skin-on)

Salt and Pepper

½ tbsp Tumeric

½ tbsp Paprika

1 tbsp Garlic Powder

1 can Coconut Milk (~14 ounces)

2 tbsp Tomato Paste

1 ½ tbsp Garlic (minced)

1 onion (large, sliced)

10-15 Mushroom (sliced)

2 tbsp Curry Powder

½ tbsp Garam Masala

Instructions

Season the chicken thigh with salt and pepper, turmeric, paprika, and garlic powder.

Drizzle in around 1 tbsp of oil in a pan, and turn the heat up to medium-high. Once the pan is hot, add the chicken skin side facing down and pan-fry for 3 minutes on each side. Remove and set aside.

In the same pan, saute sliced onion and mushroom in the chicken oil for 2-3 minutes.

Next, add minced garlic, curry powder, tomato paste, and garam masala. Saute and mix.

Add the chicken skin side facing up, and pour in coconut milk. Make sure the chicken is fully coated in the sauce.

Put the lid on and let it cook on medium heat for 10 minutes. Enjoy with hot rice!

Nutrition

• Calories: 780 kcal
• Lipides Totaux: 61 g
• Lipides Saturés: 29 g
• Lipides Insaturés: 27 g
• Acides Gras Trans: 0.2 g
• Cholestérol: 236 mg
• Sodium: 281 mg
• Glucides Totaux: 16 g
• Fibres Diététiques: 4 g
• Sucres Totaux: 4 g
• Protéines: 44 g