Coconut Milk Curry Chicken

• Gluten free

• Meat

  • 4 Chicken thighs, boneless

• Produce

  • 5 cloves Garlic
  • 1 cup Onions
  • 1 Potato

• Canned Goods

  • 1 can Coconut milk

• Baking & Spices

  • 2 tbsp Curry powder
  • 1 Salt

• Oils & Vinegars

  • 1 Olive oil

• Dairy

  • 2 tbsp Butter or ghee

Found on ohsnapletseat.com

Description

Ingredients

• 4 boneless chicken thighs
• 1 cup of sliced onions
• 1 potato
• 5 cloves of garlic
• 1 can of coconut milk (13.5 oz)
• 2 tablespoons of curry powder
• 2 tablespoons of butter or ghee
• Olive oil
• Salt, as desired

Directions

• Cut your potatoes up in to cubes, slice up your onions, chop up your garlic, and cut your chicken in to cubes.
• In a large skillet, in low heat, heat up your butter. Once it melts, dump your curry powder in there. Swirl it around until well blended.
• Add in the can of coconut milk. Swirl it around.
• Keep the coconut milk blend heated up and in a separate skillet, sauté the garlic and the onions with the olive oil.
• Once the meat is cooked lightly, throw the cubed potatoes and the chicken/onion/garlic mix in to the coconut milk/curry powder mix. Mix it all together well, and turn the heat to high. Once it starts simmering, lower the heat to medium low, and cover.
• Let it cook for about 30 minutes or when your chicken is cooked thoroughly (and try not to die of hunger with all that delicious coconut milk aroma in the air!).