Coconut Curry Chicken Thighs

These chicken curry chicken thighs are super easy to make and perfect for a quick week night meal. There is plenty of curry sauce. Serve with coconut rice!

Ingredients:1 tbsp olive oil
2 lbs (907 g) boneless, skinless chicken thighs (or left over chicken)
1 ½ cups chopped onions
2 tsp minced garlic
1 tbsp grated fresh ginger
1 tbsp red curry paste
1 tbsp Garam Masala
1 can (14 oz/398 ml) light coconut milk
3 tbsp tomato paste
2 tsp brown sugar (optional)
½ tsp salt
1 red pepper (chopped)
2 tbsp minced fresh cilantro
Directions:In large 12-inch non-stick skillet with a lid Heat olive oil in skillet over medium-high heat. Add chicken pieces and brown on both sides. Remove chicken from skillet and set aside.
To same skillet, add onions and garlic. Reduce heat to medium. Cook and stir until onions begin to soften, about 3 to 4 minutes. Add ginger root, curry paste and garam masala. Mix well. Add coconut milk, tomato paste, brown sugar (if using) and salt. Cook and stir until mixture is bubbly and well blended. Stir in red pepper. Return chicken pieces to skillet and spoon sauce over top. Reduce heat to low. Cover and simmer for 15 minutes. Serve over basmati, jasmine rice or my favorite coconut rice (see recipe below).
Stir in cilantro and serve hot.
Makes 4 to 5 servings

In a large skillet cook chopped chicken thighs and chicken breast.

Cook until nicely browned on both sides. Remove from skillet and set aside.

To same skillet, add onions and garlic.

This is the brand of curry paste I use but any brand will work.

I used the Rooster brand of coconut milk (lite).

Add ginger root, curry paste and garam masala. Mix well.

Add coconut milk, tomato paste, brown sugar (if using) and salt. Cook and stir until mixture is bubbly and well blended.

Stir in red pepper.

Return chicken pieces to skillet and spoon sauce over top. Reduce heat to low. Cover and simmer for 15 minutes.

Serve over basmati, jasmine rice or my favorite coconut rice (see recipe below).

Coconut Rice

Ingredients:

• 2 cups Thai jasmine-scented or basmati rice
• 2 cups good-quality coconut milk (use light coconut milk)
• 1 3/4 cups water
• 3 heaping Tbsp. dry shredded unsweetened coconut (baking type)
• 1/2 tsp. salt
• 1 tsp. brown sugar
• Optional: 1-2 Tbsp. toasted coconut for garnish (see instructions below recipe)

Directions:

Place rice, coconut milk, water, brown sugar, shredded coconut, and salt in the rice cooker and set over medium-high to high heat.

To Toast Coconut: Place 1 Tbsp. dry shredded coconut in a frying pan over medium-high heat and stir ("dry fry") until light golden brown

Link to Recipes:
Coconut-Curry Chicken Thighs
Coconut Rice