Description
A delicious coconut curry dish featuring tender chicken thighs and vibrant vegetables.
Ingredients
Scale
- 4 pieces chicken thighs (boneless and skinless)
- 1 medium onion (chopped)
- 2 cloves garlic (minced)
- 1 medium red bell pepper (sliced)
- 1 can coconut milk
- 1 cup chicken broth
- 1 tablespoon lime juice
- 1 teaspoon curry powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup fresh cilantro (chopped)
Instructions
- In a large skillet, heat some oil over medium heat. Add the chicken thighs and cook until browned on both sides, about 5-7 minutes per side.
- Remove the chicken from the skillet and set aside.
- In the same skillet, add the chopped onion, garlic, and red bell pepper. Sauté until the vegetables are soft, about 5 minutes.
- Stir in the coconut milk, chicken broth, lime juice, curry powder, paprika, salt, and black pepper. Bring to a simmer.
- Return the chicken to the skillet, cover, and let it simmer in the sauce for about 20 minutes, or until the chicken is cooked through.
- Garnish with fresh cilantro before serving.
Notes
- Feel free to adjust the spices according to your taste.
- Serve with rice or naan for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Skillet
- Cuisine: Asian
Nutrition
- Serving Size: 1 thigh with sauce
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 100mg