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Coconut Curry Chicken

  • 6servings
  • 50minutes

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Source: www.1001recipe.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2
MineralsCalcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Main Ingredients :

  2. Skinless chicken thighs: 6

  3. Flour for dusting

  4. Minced garlic: 2 tsp

  5. Minced ginger: 2 tsp

  6. Curry powder: 1 tsp

  7. Black pepper: 1/2 tsp

  8. Anaheim chiles: 2, minced

  9. Low-fat chicken broth: 2-3 cups

  10. Coconut milk: 1 can

  11. Roasted cashews: 1 cup

Instructions Jump to Ingredients ↑

  1. Directions :

  2. Dredge chicken pieces in flour and lay them out in a canola-sprayed baking dish so the pieces fit somewhat snugly.

  3. Sprinkle with garlic, ginger, curry, and pepper.

  4. Dice the chiles and sprinkle them over the top.

  5. Pour chicken broth along the edges of the pan till it comes about 1/2 or 3/4 to the top of the chicken.

  6. Bake uncovered at 350 degree F for about half an hour, then turn heat down to 300 F and check the level of liquid in the pan.

  7. Add more broth if necessary to keep the liquid about halfway up the chicken.

  8. About 20 minutes before serving, pour a can of (stirred) coconut milk over the top of the chicken and tilt the pan back and forth to mix.

  9. Sprinkle the top with chopped cashews and return to oven.

  10. Serve over rice or pasta.

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