Cooking Therapy

As the weather gets colder over here on the East Coast, there is nothing better than staying indoors to escape the cold and cooking a nice comfort meal. For many people, the comfort food items vary, but the one thing they have in common is that they leave us feeling not only stuffed and satisfied, but cozy and sleepy. Perfect for enduring the bitter weather. My Coconut Curry Chicken recipe is one of those recipes that embodies a myriad of flavors and combines them for a knockout hit. It will be like a carnival in your mouth. This recipe is also versatile as it can be made to be saucy, or simmered longer so that the sauce is reduced and absorbed in the chicken (as seen above). However you make it, you will truly enjoy this meal!

Prep Time: 30 Minutes

Cook Time: 1 Hour

Ingredients:

6 large chicken thighs or split bone in breasts

1 can of coconut milk

1 tablespoon of coconut oil

1 tablespoon garam masala

1 teaspoon of red chili flakes

2 tablespoons curry

1 teaspoon turmeric

1 teaspoon ground ginger

1 red onion, diced

5 garlic cloves minced

2 tablespoons of freshly shaved ginger

Kosher salt

Black Pepper

4 cups of chicken stock

4 cups jasmine rice

2 cups water

Instructions

• In a small plate combine the spices and add two tablespoons of salt and a tablespoon of black pepper
• Season both sides of the chicken nicely and evenly
• In a large skillet, heat the coconut oil over a medium-high heat and add the chicken skin down and until the side browns and cooks, about 10-15 minutes. Flip chicken over using tongs and brown and cook for another 10 minutes
• Remove chicken and place on a paper towel lined plate
• Add the onions and cook until they are cooked and translucent, then add the garlic and shaved ginger and cook until soften
• Add the chicken this time skin facing up.
• Add the coconut milk. Cover and let simmer until it reduces and thickens, about 45 minutes
• While the curry chicken is cooking, prep the rice
• In a pot, add the water, stock, and a good pinch of salt. Bring water to a boil and add rice and cover. Lower to a simmer and let rice cook for about 20 minutes over a medium heat until the water has evaporated. Fluff with a fork and leave covered until chicken is ready
• Once the coconut milk has reduced to a desired amount, it’s time to serve by adding the chicken and sauce over the rice or accompanying it. If you want less sauce, simmer the chicken longer
• Enjoy!