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

30 minServes 4Nutri-Score C€€
from @tiffycooks21 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • chicken thigh (boneless, cut into pieces)Other600 g
  • paprika (ground)Spices5 g
  • garlic powderSpices4 g
  • turmeric (ground)Spices2 g
  • curry powderSpices6 g
  • saltSpices4 g
  • black pepper (ground)Spices2 g
  • olive oilPantry20 ml
  • onion (chopped)Produce1 piece
  • garlic (minced)Produce3 pieces
  • coconut milkPantry400 ml
  • Japanese curry cubePantry1 piece
  • rice (cooked, hot)Grains300 g

per serving

Nutrition

616kcal

Carbs
63 g
Proteins
33 g
Fat
26 g

step by step

Method

  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.
    Step 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.
    Step 2

  3. Saute the aromatics

    • In the same pan, add the chopped onion and garlic.
    • Saute for 2 to 3 minutes until fragrant.
    Step 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.
    Step 4

  5. Assemble and serve

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