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Coconut Curry Chicken

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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Asian
Ingredients Method

Ingredients
  

  • 6 large chicken thighs or split bone in breasts
  • 1 can coconut milk
  • 1 tablespoon coconut oil
  • 1 tablespoon garam masala
  • 1 teaspoon red chili flakes
  • 2 tablespoons curry
  • 1 teaspoon turmeric
  • 1 teaspoon ground ginger
  • 1 red onion diced
  • 5 garlic cloves minced
  • 2 tablespoons freshly shaved ginger
  • Kosher salt
  • Black Pepper
  • 4 cups chicken stock
  • 4 cups jasmine rice
  • 2 cups water

Method
 

  1. In a small plate combine the spices and add two tablespoons of salt and a tablespoon of black pepper
  2. Season both sides of the chicken nicely and evenly
  3. 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
  4. Remove chicken and place on a paper towel lined plate
  5. Add the onions and cook until they are cooked and translucent, then add the garlic and shaved ginger and cook until soften
  6. Add the chicken this time skin facing up.
  7. Add the coconut milk. Cover and let simmer until it reduces and thickens, about 45 minutes
  8. While the curry chicken is cooking, prep the rice
  9. 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
  10. 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