Coconut Curry Chicken ****

I didn't have many of the ingredients, and I want to try again when I have them.  Still, the chicken was incredibly tender.  I removed the chicken after it cooked, increased the heat, and reduced the sauce.

Coconut Curry Chicken

Prep Time20 minutes

Cook Time1 hour

Total Time1 hour 20 minutes

• 5 raw Boneless/Skinless Chicken Thighs
• 1 can Coconut Milk 
• 1 cup chicken broth [I used 1 cup vegetable broth made from mix]
• 2 1/2 tbsp coconut oil [I used avocado oil because I didn't have coconut oil]
• 1 Tbsp curry powder [I was out and substituted: 1 tsp garam masala, 1 tsp cumin, 1 tsp Kashmiri chili powder, 1/2 tsp turmeric, 1/2 tsp fenugreek leaves]
• 3 cloves garlic
• 1 tsp grated ginger
• 1/2 tsp ground cinnamon
• 1/2 tsp Pink Himalayan Salt
• 1/4 onion

Instructions

• Finely chop onion and garlic and grate ginger root. Chop chicken into 1 inch cubes.
• Add coconut oil to medium-high heat skillet or pot. (You will be simmering this for 30-60 minutes so you want a pot that can hold a good amount of liquid.)
• Add chicken and cook partially.
• Add onion, ginger, garlic, curry powder, and cinnamon to the pan with the chicken and cook for 2-3 minutes, careful not to burn the spices.
• Add coconut milk and broth and stir. Reduce for 40-60 minutes until desired consistency is achieved. The sauce should be thick as shown in the pictures. If your sauce is not thick enough, let it cook longer to reduce.

https://www.ketoconnect.net/coconut-curry-chicken/#recipe