Coconut curry chicken thighs

• Meat

  • 8 Chicken thighs, bone-in skin-on

• Produce

  • 2 cups Broccoli florets
  • 1 tsp Coriander, ground
  • 3 Garlic cloves
  • 1 tsp Ginger
  • 1/2 Lemon, Juice of
  • 1 Onion

• Condiments

  • 1 tsp Honey

• Baking & Spices

  • 1/2 tsp Chilli powder/cayenne pepper
  • 2 tsp Curry powder
  • 1/2 tsp Paprika, smoked
  • 1 Salt and pepper
  • 1 tsp Turmeric, ground

• Oils & Vinegars

  • 2 tbsp Coconut oil

• Nuts & Seeds

  • 1 tsp Cumin, ground

• Dairy

  • 2 tbsp Cream

• Other

  • 1 X 400g can coconut milk

Found on simply-delicious-food.com

Description

Ingredients

• 2 tablespoons coconut oil
• 8 bone-in, skin-on chicken thighs
• 1 onion, finely chopped
• 3 garlic cloves, crushed
• 1 teaspoon crushed ginger
• 2 teaspoons curry powder (I used Garam Masala)
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• ½ teaspoon smoked paprika
• ½ teaspoon chilli powder/cayenne pepper (optional)
• 1 x 400g can coconut milk
• 2 tablespoons cream (optional)
• 1 teaspoon honey (optional)
• juice of ½ lemon
• salt and pepper to taste
• 2 cups broccoli florets

Directions

• Melt the coconut oil in a large frying pan then fry the chicken until golden and crisp, remove and set aside.
• Fry the onion in the same pan (add a little more coconut oil if needed) until soft and translucent then add the ginger, garlic and spices and fry for another 30 seconds until fragrant.
• Pour in the coconut milk, cream and honey and allow to come to a simmer. Add the chicken thighs to the sauce then turn down the heat and allow to cook for 15-20 minutes until the chicken is cooked.
• In the meantime, steam the broccoli until almost cooked through and transfer to the chicken and coconut curry sauce to finish cooking.
• Season the chicken with lemon juice, salt and pepper and serve.