Braised Chicken Coconut Curry

Ingredients:

  • 2 tablespoons ghee
  • 4 boneless, skinless chicken thighs, patted dry and generously salted
  • 1 onion, chopped
  • 4 cloves garlic, chopped
  • Assorted vegetables (e.g., carrots, kale, broccoli, Japanese sweet potato, cauliflower), chopped
  • 1 tablespoon curry paste (we love Mike’s Organic Curry Love)
  • 2 cups chicken stock/broth
  • 1 can (13.5 oz) full-fat unsweetened coconut milk
  • 1 cup frozen green peas
  • Salt to taste
  • Cooked rice or rice noodles (we use Lotus Foods) for serving

Instructions:

  1. Prepare Ingredients:

    • Chop the onion, garlic, and assorted vegetables.
    • Pat dry and generously salt the chicken thighs.
  2. Sear Chicken:

    • Heat ghee in a large pot over medium-high heat.
    • Sear the chicken thighs on both sides until golden brown. Remove and set aside.
  3. Cook Aromatics and Vegetables:

    • In the same pot, reduce the heat to medium-low.
    • Add chopped onion and garlic, sauté until fragrant.
    • Gradually add the assorted chopped vegetables and cook until they start to soften.
  4. Combine and Simmer:

    • Return the seared chicken thighs to the pot.
    • Stir in the curry paste until fragrant.
    • Pour in the chicken stock/broth, ensuring it covers the mixture slightly.
    • Cover the pot and simmer over low heat for 1 hour.
  5. Add Coconut Milk:

    • After an hour, pour in the can of unsweetened coconut milk.
    • Allow the mixture to bubble for a few more minutes.
  6. Finish and Serve:

    • Stir in frozen green peas and cook for a few more minutes until they are heated through.
    • Season with salt to taste.
    • Serve the curry over cooked rice or rice noodles.
    • Add squeezed fresh lemon or lime to taste 

The content provided in this article(s) is provided for informational purposes only and does not constitute medical or other professional advice. Neither Carson Meyer nor C And The Moon DE are liable for claims arising from the use of or reliance on information contained in this article.