Easy Coconut Chicken Curry Recipe

Ingredients

• 4 boneless chicken thighs
• 1 cup of sliced onions
• 1 potato
• 5 cloves of garlic
• 1 can of coconut milk (13.5 oz)
• 2 tablespoons of curry powder
• 2 tablespoons of butter
• Olive oil
• Salt, as desired

Instructions

1. Cut your potatoes up in to cubes, slice up your onions, chop up your garlic, and cut your chicken in to cubes if you haven’t already.
2. In a large skillet, in low heat heat up your 2 tbsp of cooking fat/oil of choice. Once it melts, dump your curry powder in there. Swirl it around until well blended.
3. Add in the can of coconut milk. (The one I used is a Thai coconut milk, but if you can’t find that any where there’s Thai Kitchen’s available here.) Swirl it around.
4. Keep the coconut milk blend heated up and in a separate skillet, sauté the garlic and the onions with the remaining 2 tbsp cooking fat/oil of choice.
5. Once the onions are translucent, throw in the cubed chickens.
6. Once the meat is cooked very lightly, throw the cubed potatoes and the sauté chicken/onion/garlic mix in to the coconut milk/curry powder mix. Mix it all together well, and turn the heat to high. Once it starts simmering, lower the heat to medium low, and cover.
7. Let it cook for about 30 minutes or when your chicken is cooked thoroughly (and try not to die of hunger with all that delicious coconut milk aroma in the air!).

Recipe source: ohsnapletseat