Creamy Coconut Chicken
Total time: 25 minutes
My recommendation? Let the curry sit for a day in the fridge before consuming. This allows the flavors to really seep into the chicken! — Maggie Weaver, Community Marketing Specialist
1 Can of coconut milk (~14 ounces)
2 tbsp of tomato paste
10-15 baby bello mushrooms (sliced)
½ tbsp of garam masala
Season the chicken thigh with salt and pepper, turmeric, paprika, and garlic powder.
Drizzle in around 1 tbsp of oil in a pan, and turn the heat up to medium-high. Once the pan is hot, add the chicken skin side facing down and pan-fry for 3 minutes on each side. Remove and set aside.
In the same pan, saute sliced onion and mushroom in the chicken oil for 2-3 minutes.
Next, add minced garlic, curry powder, tomato paste, and garam masala. Saute and mix.
Add the chicken skin side facing up, and pour in coconut milk. Make sure the chicken is fully coated in the sauce.
Put the lid on and let it cook on medium heat for 10 minutes. Enjoy with hot rice!
Our recommendation? Let the curry sit for a day in the fridge before consuming; this allows the flavors to really seep into the chicken.
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