Chicken Curry

Ingredients

• Boneless Skinless Chicken Thighs

  Freshdirect

  16 oz raw or 452g

• Salt

  Table

  1 tbsp or 18g

• Pepper

  Spices, black

  1 tbsp or 6g

• Curry powder

  Spices

  2 tbsp or 13g

• Turmeric

  Spices, ground

  1 tbsp or 7g

• Coconut milk

  Nuts, canned (liquid expressed from grated meat and water)

  1 cup or 226g

• Cayenne pepper

  Spices, red or cayenne

  ½ tsp or 0.9g

• Herb De Provance

  Castella

  1 teaspoon or 100g

• Onions

  Frozen, chopped, unprepared

  ½ cup or 227g

• Minced Garlic

  Nature's Place

  1 tablespoon or 5g

• Potatoes, Diced

  Simply Potatoes

  ¾ cup or 115g

• Carrots, Diced

  Libby's

  1 cup or 113g

• White rice

  Long-grain, regular, cooked

  1 cup or 158g

• Avocado oil

  1 tbsp or 14g

Directions

1. In a 4 quart pan heat avocado oil in medium heat. Add onions and Herbs de Provence.
2. Season chicken with turmeric, salt, and pepper and add to pan. Let chicken brown then add minced garlic and stir for 2-3 minutes until fragrant.
3. Add can of coconut milk, diced potatoes, and diced carrots. Stir until coated. Let simmer for 5 minutes.
4. Take about 1/3 cup of coconut milk from the pan and add curry powder and cayenne. Stir until combined (will be thick like a paste). Once combined stir into pot until a bright yellow color is achieved. Add salt and pepper to desired taste.
5. Simmer for another 10-15 minutes until chicken is cooked all the way through. Serve over bed of rice.

Similar Foods

• Curry Chicken
• Curry-Strawberry Chicken
• Crockpot Curry Chicken
• Jamaican Curry Chicken
• Chicken Curry Soup
• Curry Chicken Salad