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 degrees.
Coconut Curry Chicken 1

Generously salt & pepper the chicken and cook in the oven for 20 minutes.

Coconut Curry Chicken 4

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.

Coconut Curry Chicken 5

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

Coconut Curry Chicken 8

Enjoy!

Heidi

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16 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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