Coconut Curry Turmeric Chicken
Ingredients
The chicken and vegetables
-
4
pieces
chicken bone-in skin-on thighs
-
1
teaspoon
coconut oil
-
½
medium
onion, chopped
-
1
piece
yellow bell pepper, seeded and sliced
The sauce
-
1
tablespoon
yellow curry paste
-
1
tablespoon
lime juice
-
1
13.5-ounce can
coconut milk
-
1 ½
teaspoons
turmeric powder
-
1
tablespoon
fish sauce
-
to taste
fresh black pepper
-
2
tablespoons
coconut aminos
-
to taste
salt
To serve
-
as needed
steamed cauliflower rice
-
as needed
fresh chopped cilantro
Instructions
- Heat coconut oil in a large, oven-proof skillet over medium-high heat until hot.
- Season chicken thighs with salt and place them skin-side down in the skillet, searing for 7-8 minutes without moving.
- Turn chicken thighs over and bake in a 375ºF oven for 19-20 minutes.
- Remove chicken and pour off excess fat from the skillet, leaving about 2 teaspoons.
- Add yellow curry paste to the skillet and sauté until fragrant, then add onion and bell pepper, cooking until softened.
- Stir in coconut milk and turmeric, bringing to a boil, then reduce heat and simmer until thickened.
- Stir in fish sauce, coconut aminos, black pepper, and lime juice, seasoning with salt to taste.
- Serve chicken thighs over cauliflower rice, topped with the coconut curry sauce and garnished with cilantro.
Nutrition Facts (estimated)
Servings
4
Calories
591
Total fat
49g
Total carbohydrates
12g
Total protein
26g
Sodium
651mg
Cholesterol
141mg
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