Coconut Curry Chicken.. not even a little spicy!

Coconut Curry Chicken

Ingredients

2lbs of chicken thighs, skinned and fat trimmed

3 cloves of garlic

2 TBSP olive oil

2 cubes of herbox chicken builion

2 cups of water

1 can 8oz of coconut milk

1 tsp curry

1 tsp cumin

1 tsp salt

1 tsp paprika

1 tsp chili powder

1 medium onion, chopped

2 celery stalks, chopped

2 large, cut into small strips

                                                Directions

1.     In a large sauce pot, add the olive oil and and heat. Once heated heated, add the onion, celery, pepper and garlic, cook until browned. Add chicken to pot and sear on each side for several minutes.

2.     In a separate pot, add the water and bring to a boil. Add chicken buillion and cook until desolved.

3.     Combine the chicken stock in the large pot with the chicken and vegatables. Add curry, cumin, salt, paprika ,and  chili powder. Cook covered on low heat for 40 minutes.

4.     Add coconut milk to large pot and cook for another 10 minutes.

5.     Allow to cool for a few minutes before serving, this will also thicken sauce.

Food for Thought

·       You can tell the olive oil is heated properly by adding a drop of water to the oil. If it sizzles, it’s ready!

·       This dish can be made with deboned chicken or bone in. Deboned chicken tends to cost more, but a bone in thigh doesn’t have small pieces that will break off while cooking.

·       Feel free to add more curry if you’re a curry fan! This can be a good introductory dish for people that haven’t eaten curry before. It’s not spicy and the flavor isn’t as intense.