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4.50 from 123 votes

Coconut Curry Chicken

1 hour 10 minutes
Calories: 730kcal

Ingredients

  • 5 boneless skinless chicken thighs
  • 2 1/4 cups coconut milk (We use this!)
  • 1 cup chicken broth (We use this!)
  • 2 1/2 tablespoons coconut oil (We use this!)
  • 1 tablespoon curry powder (We use this!)
  • 3 cloves garlic
  • 1 teaspoon ginger (We use this!)
  • 1/2 teaspoon cinnamon (We use this!)
  • 1/2 teaspoon salt
  • 1/4 red onion (We use this!)

Instructions

  • Finely chop onion and garlic and grate ginger root.
  • Chop chicken into 1 inch cubes.Add coconut oil to medium-high heat skillet or pot.
  • (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.
  • Reduce for 40-60 minutes until desired consistency is achieved.
  • The sauce should be thick as shown in the pictures.
  • 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.