Chicken curry in coconut milk

Name: Chicken curry in coconut milk
Total time: 1 h 20 min
Yield: 3
Ingredients: 600 g Chicken thighs; 150 ml Coconut milk; 20 g Zest; 2 tablespoon Vegetable oil; 1 tablespoon Curry; 2 g Ginger powder; to taste Ground black pepper; to taste Salt

Fragrant chicken in coconut milk - it couldn’t be more delicious. The other day I bought myself a can of coconut milk with a friend. And I decided to cook chicken in it. Any parts are suitable for the dish: drumsticks, breasts, whole legs. I settled on the thighs - I really wanted a juicy and uniform golden crust.

56

7830

Emma Smith

Author of the recipe

Calories

624Kcal

Protein

44gram

Fat

47gram

Carbs

6gram

*Nutritional value of 1 serving

Ingredients

Servings: 3

600g

150ml

20g

2tablespoon

1tablespoon

2g

to taste

to taste

Step-by-step preparation

Cooking time: 1 hr 20 mins

STEP 1
Measure out ingredients.
STEP 2
Sprinkle chicken with salt and pepper.
STEP 3
Heat vegetable oil in a frying pan, add curry and ginger. Fry over medium heat for 1 minute.
STEP 4
Place the chicken pieces skin side down and quickly fry until golden brown. Turn the thighs over, skin side up.
STEP 5
Pour in coconut milk and add lime zest. Bring the milk to a boil and remove the pan from the heat.
STEP 6
Transfer the chicken and sauce to a baking dish. Bake in an oven preheated to 180°C for about 40 minutes.