Wednesday, April 9, 2014

Coconut Curry Chicken

Chicken braised in a coconut curry sauce with
 chopped onions and apples served over 
rice with lots of chopped cilantro.
The bone-in chicken thighs gives this dish a rich 
flavor. Once you've prepped everything just 
let it simmer for an hour.
Ingredients: I used 1/2 t chicken bullion powder
 in 1/2 C hot water, canned coconut milk, and 4-6 
chicken thighs, depending on their size.
 Brown the seasoned chicken in hot butter/oil,   
then add the onion, stirring to cook a few minutes.
Stir in the apple and garlic; cook another few minutes.
 Turn the chicken and sprinkle with the curry and 
ginger. Add the cayenne pepper to taste.
We like a little heat.Turn again to coat the chicken.
Add the broth and coconut milk.
 Stir to combine; bring to a simmer and cover.
Simmer for about 1 hour until fork tender.
Thicken the sauce with a little cornstarch
mixed with water. 
Serve on rice and sprinkle with lots of 
chopped fresh cilantro. 
Coconut Curry Chicken
1-1/2 lbs chicken thighs, skinned
about 4-6 
1 T oil + 1 T butter
1 small onion, chopped
1 small apple, peeled and chopped
2 garlic cloves, minced
slat & pepper
1 T curry powder
1/2 t ground ginger
1/8 t cayenne pepper
1/2 C chicken broth
1/2 C coconut milk
1 T cornstarch
Chopped fresh cilantro
Heat the oil and butter in a large skillet
Season the chicken with salt and pepper.
Brown, turning once 5-6 minutes. 
Add the onion, garlic, and apple. 
Sprinkle the curry and ginger over all,
cook and toss, turning to coat the chicken . 
Stir in the broth and coconut milk. 
Cover and simmer for 1 hour.
Blend 1 T cornstarch in a bout 1/4 C
water. Add to the pan to, stirring, to
 thicken the sauce. Serve over rice and 
sprinkle with chopped cilantro

(a) You can also dump everything in a
crock pot and cook all day, at least 5-6 hours.
complete recipe HERE, or
(b) You can make this dinner using 3/4 lb boneless
chicken breasts. Brown the chicken with onion,
5 minutes then add garlic, apple, seasonings; cook
  another 2 minutes. Stir in the milk and broth.
Simmer 5  minutes. 
Double the recipe to serve 4


Links: FacebookBetween Naps On The Porch, Common Ground,
French Country Cottage, My Romantic Home, Rattlebridge Farm,


  1. This looks and sounds delish, I just tried a thai chicken recipe with red curry paste and coconut milk and it was real good (post soon). Since we eat chicken thighs a lot I will be giving this a try!

  2. I made this and absolutely loved it! Posted about it today, thanks for a great recipe:@)