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One Pot Creamy Coconut Curry Chicken
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One Pot Creamy Coconut Curry Chicken

30 minPour 4Nutri-Score C€€
par @tiffycooks21 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

4 personnes
  • chicken thigh (boneless, cut into pieces)Autres600 g
  • paprika (ground)Épices5 g
  • garlic powderÉpices4 g
  • turmeric (ground)Épices2 g
  • curry powderÉpices6 g
  • saltÉpices4 g
  • black pepper (ground)Épices2 g
  • olive oilÉpicerie20 ml
  • onion (chopped)Fruits et légumes1 morceau
  • garlic (minced)Fruits et légumes3 morceaux
  • coconut milkÉpicerie400 ml
  • Japanese curry cubeÉpicerie1 morceau
  • rice (cooked, hot)Céréales300 g

par portion

Nutrition

616kcal

Glucides
63 g
Protéines
33 g
Lipides
26 g

pas à pas

Préparation

  1. Season the chicken

    • Season the chicken thigh with paprika, garlic powder, turmeric, curry powder, salt and black pepper.
    • Add a drizzle of olive oil and massage well so the spices coat every piece.
    Étape 1

  2. Pan fry the chicken

    • Pan fry the chicken for 7 minutes on each side until golden and cooked through.
    • Remove the chicken from the pan and set aside.
    Étape 2

  3. Saute the aromatics

    • In the same pan, add the chopped onion and garlic.
    • Saute for 2 to 3 minutes until fragrant.
    Étape 3

  4. Build the curry sauce

    • Add the coconut milk and the Japanese curry cube.
    • Mix well and simmer for 2 minutes until the cube dissolves and the sauce thickens.
    Étape 4

  5. Assemble and serve

    • Add the hot rice to the pan.
    • Return the sliced chicken on top.
    • Mix and serve immediately.
    Étape 5
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