BEST Chicken Curry with Coconut Milk
A dairy-and-gluten-free coconut chicken curry prepared with low carb vegetables, making the perfect weeknight dinner. It can be served over rice and/or with naan bread.
- Prep time
- 26 min
- Cook time
- 14 min
- Yield
- 10 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 3 lbs boneless chicken thighs (with or without skin) (I cut back some calories by using skinless chicken tights)
- 1 TBSP salt
- 1/2 TBSP ground black pepper
- 2 TBSP yellow curry powder
- 3 TBSP vegetable oil (( or more if necessary))
- 1/4 yellow or white large onion, chopped
- 3 large garlic cloves, minced
- 1 cup chicken broth
- 2 tsp tomato paste
- 1 tsp ground ginger (optional)
- 3 cups canned coconut milk
- 1 cup cauliflower, fresh or frozen
- 1 cup sweet peas, frozen
- 1 TBSP chopped cilantro or parsley
- 1 jalapeno, sliced (optional)
Instructions
- 1
Season chicken thighs with salt, pepper, and yellow curry powder on both sides and brown in 2 tablespoons of oil over medium-high heat in a large no stick pan, about 4-5 minutes per side or until browned.
- 2
Then, transfer chicken thighs to a plate using tongs and reduce heat to medium. Add remaining oil, sweat onion for 4 minutes, stirring occasionally and then garlic for 1 minute, stirring now and then. Do not let brown!
- 3
Stir in chicken broth, tomato paste, ground ginger, and coconut milk. Add chicken tights back to the pan and let cook for about 8-10 minutes. Add cauliflower and peas and cook for approximately 4 minutes.
- 4
Adjust salt and pepper if necessary, sprinkle cilantro on top, garnish with sliced jalapeno if desired, and serve while is hot.