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Coconut Curry Chicken

Coconut Curry Chicken

The next time you're craving coconut curry chicken, step away from the takeout menu and make it in your own kitchen.

Calories
120
Carbohydrates
10g
Protein
9g
Potassium
724mg
Fiber
7g
Sugar
1g

Ingredients

  • 2 tablespoons olive oil
  • 1 small onion, chopped
  • 1 tablespoon minced fresh gingerroot
  • 2 teaspoons minced garlic
  • 1 tablespoon red curry paste
  • 2 teaspoons curry powder
  • 1 teaspoon ground coriander
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon cayenne pepper
  • 2 pounds boneless skinless chicken thighs
  • 4 cups reduced-sodium chicken broth
  • 1 cup coconut milk
  • 1 tablespoon cornstarch
  • 3 tablespoons lime juice
  • Hot cooked rice, for serving
  • Chopped peanuts, cilantro and lime wedges for serving

Direction

  1. Heat olive oil in a Dutch oven to medium heat. Add onion; cook 4-5 minutes or until soft. Stir in ginger and garlic; cook 30-60 seconds or until fragrant. Stir in red curry paste, curry powder, coriander, salt, pepper and cayenne. Add chicken and broth. Cover; simmer over medium-low heat until chicken easily falls apart, 25-30 minutes. Use two forks to shred chicken.
  2. In a small bowl, mix coconut milk and cornstarch until smooth; stir into cooking juices with lime; simmer another 5 minutes. Serve over hot cooked rice; top with chopped peanuts, cilantro and lime wedges if desired.

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