Coconut Curry Chicken

Coconut Curry Chicken

Ingredients

• 5 boneless skinless chicken thighs
• 2 1/4 cup coconut milk ((We use this!))
• 1 cup chicken broth ((We use this!))
• 2 1/2 tbsp coconut oil ((We use this!))
• 1 tbsp curry powder ((We use this!))
• 3 clove garlic
• 1 tsp ginger ((We use this!))
• 1/2 tsp cinnamon ((We use this!))
• 1/2 tsp salt
• 1/4 red onion ((We use this!))

Instructions

1. Finely chop onion and garlic and grate ginger root.
2. Chop chicken into 1 inch cubes.Add coconut oil to medium-high heat skillet or pot.
3. (You will be simmering this for 30-60 minutes so you want a pot that can hold a good amount of liquid.)Add chicken and cook partially.Add onion, ginger, garlic, curry powder, and cinnamon to the pan with the chicken and cook for 2-3 minutes, careful not to burn the spices.Add coconut milk and broth and stir.
4. Reduce for 40-60 minutes until desired consistency is achieved.
5. The sauce should be thick as shown in the pictures.
6. If your sauce is not thick enough, let it cook longer to reduce.Tip: If you refrigerate your coconut milk overnight you can easily separate the cream from the water before adding it to the skillet.