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Foodrhythms

About Recipe

A dairy-and-gluten-free coconut chicken curry prepared with low carb vegetables, making the perfect weeknight dinner. It can be served over rice and/or with naan bread.

Ingredients

3 lbs boneless chicken thighs (with or without skin)

1 TBSP salt

1/2 TBSP ground black pepper

2 TBSP yellow curry powder

3 TBSP vegetable oil ( or more if necessary)

1/4 yellow or white large onion, chopped

large garlic cloves, minced

1 cup chicken broth

2 tsp tomato paste

1 tsp ground ginger (optional)

3 cups canned coconut milk

1 cup cauliflower, fresh or frozen

1 cup sweet peas, frozen

1 TBSP chopped cilantro or parsley

1 jalapeno, sliced (optional)

Cooking Procedure

1

n n n n Season chicken thighs with salt, pepper, and yellow curry powder on both sides and brown in 2 tablespoons of oil over medium-high heat in a large no stick  pan, about 4-5 minutes per side or until browned.n n n n n n Then, transfer chicken thighs to a plate using tongs and reduce heat to medium. Add remaining oil, sweat onion for 4 minutes, stirring occasionally and then garlic for 1 minute, stirring now and then. Do not let brown!n n n n n n Stir in chicken broth,  tomato paste, ground ginger, and coconut milk. Add chicken tights back to the pan and let cook for about 8-10 minutes. Add cauliflower and peas and cook for approximately 4 minutes.n n n n n n Adjust salt and pepper if necessary, sprinkle cilantro on top, garnish with sliced jalapeno if desired, and serve while is hot.n n nnn Recipe Notesnn Dish can be served over basmati rice and/or with Naan bread. nn If desired, you can also add 1 cup of small cubed carrots and let cook with the other vegetables.  Any leftovers must be covered and refrigerated for about 2-3 days. n

See Recipe Procedure

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