There’s nothing like the warm, bold flavors of Indian foods. This recipe is one I always keep coming back to. Juicy chicken thighs smothered in a creamy, spicy curry sauce. Nothing compares to a bowl of cauliflower rice with a big scoop of coconut curried chicken on top. Don’t believe me? Try it for yourself!
| Prep Time | 20 minutes |
| Cook Time | 80 minutes |
| Passive Time | 100 minutes |
| Servings |
people
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Ingredients
- 1 TBSP coconut oil
- 1 lb boneless skinless chicken thighs cut into bite-size pieces
- 3 spring onions sliced (white and green parts)
- 2-3 celery sticks diced
- 2-3 garlic cloves minced
- 2 1/2 tsp garam masla powder
- 1 1/4 tsp tumeric
- 1 tsp fennel seeds, whole
- 1 1/2 cups full fat unsweetened coconut milk canned
- 1 TBSP tomato paste
- 3/4 cup water
- 1 1/2 tsp sea salt
Ingredients
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Instructions
- Heat a heavy-bottomed skillet over medium-high heat and add in coconut oil. Add in chicken thigh pieces and stir until lightly browned.
- Add in green onions and celery and cook for a couple minutes, until slightly softened. Reduce heat to medium and add in garlic, garam masala, turmeric, and fennel seeds. Stir to allow the spiced to coat the chicken. Cook until fragrant.
- Add in coconut milk, tomato paste, water, and salt. Bring the whole thing to a boil, then cover and reduce heat to low. Allow it to simmer, while covered, for an hour. Stir every 10-15 minutes.
- Uncover the pan and allow it to simmer another 20 minutes, or until sauce is thickened to desired consistency.
Recipe Notes
1 Serving = 1/5 of the dish. Each serving contains 1 protein.
Serve over steamed greens, cauliflower rice, or on its own!
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