Coconut Curry Chicken

Coconut Curry Chicken 7
This dish is so delicious!. Comfort all the way and full of flavor, plus it’s simplicity makes it all the more wonderful. I like to make it when my daughter comes home, it’s one of her favorites. The combination of the unsweetened coconut milk and the spice of the curry make this dish a real winner. I used green peppers which are a great addition, but sometimes I use bok choy. 

Coconut Curry Chicken
6 chicken thighs skin removed
2 cans unsweetened coconut milk
2 Tbs curry powder
2 onions diced
3 green peppers diced

Preheat the oven to 375 °F. Generously salt & pepper the chicken and cook in the oven for 20 minutes. Remove from the oven and add the onions, peppers, coconut milk and curry powder. Cover with a lid or tinfoil and cook for 40 minutes.

Remove from oven and uncover. Return to the oven and cook an additional 30 minutes. Serve with mashed potatoes or rice. Simple and Delicious!



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17 thoughts on “Coconut Curry Chicken

  1. I love curry! It has a mild taste depending on how much you use. Smokey, nutty, deep. It’s perfect when paired with the coconut milk. Give it a try and you will be hooked. Make sure it is the unsweetened coconut milk. I had a friend who used the sweetened kind one time and was awful… Let me know what you think.


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