Chicken Coconut Curry

CHICKEN COCONUT CURRY 😍

I’ve been making versions of this recipe since I was like 13 and I swear it gets better every. single. time 😋 super creamy, packed with flavor, and perfect for impressing your friends and family! You’re gonna wanna make this ASAP 💣

Ingredients:

For the Chicken Coconut Curry:

• 1.5 lbs boneless skinless chicken thighs cubed

• 1 yukon gold potato, peeled and chopped

• 3 carrots peeled and chopped

• 1 can chopped tomatoes

• 1 can tomato sauce

• 1 can coconut milk

• 2 tbsps coconut oil or ghee

• 2 tbsps curry powder (I use Sadaf Madras Curry Powder)

• 2 tsps coriander powder**

• 2 tsps garam masala**

• 2 tsps cayenne pepper (optional)

• 2 tsps turmeric**

• 1 medium onion chopped

• 2 tsps ginger powder or grated ginger

• 2 garlic cloves minced

• Salt to taste

**For the best balance of flavors, I recommend using the spices listed above. However, I know everyone doesn’t have the same pantry full of spices that I do, so you can either go to Sprouts or a grocery store where you can buy spices by ounce, or you can leave them out and just use 1 tbsp more of curry powder, just keep in mind it may not have the same balance of flavors**

For the Basmati Rice *(Use Cauliflower Rice for Grain Free/Whole30):

• 1 cup rinsed basmati rice

• 1 ½ cups water

• Pinch of salt

Directions:

For the Chicken Coconut Curry:

• Heat up coconut oil in a deep pan or wide bottom Dutch oven.

• Toast your spices at least 1 minute (curry powder, coriander powder, garam masala, cayenne pepper, and turmeric.)

• Add in onion and sauté until translucent. Add in garlic and ginger and saute one more minute.

• Add in chicken thighs and cook until browned on the outside but still pink in the middle.

• Add in the potato and carrots and stir.

• Stir in chopped tomatoes, tomato sauce, coconut milk and salt to taste.

• Bring to a boil and simmer for 45 minutes covered, and then 10 minutes uncovered to thicken the sauce.

For the Basmati Rice:

• Rinse your rice with cold water

• Place into a saucepan with 1.5 cups cold water and a pinch of salt and stir

• Bring to a boil uncovered

• Immediately cover with a lid and reduce to a simmer for 15 minutes

• Let sit for 5 minutes with the heat off and then fluff with a fork

And you’re done! My friend from high school still raves about this 7 years later, so you know you gotta make it at your next gathering! Serves about 6-7.