Spiced Curry Chicken

August 10, 2018

This chicken turns out so tender and chicken with sauce is always enjoyable. 

If you want to make your curry have extra kick, here is one way to do it. I enjoy shifting the taste of a yummy recipe just a bit through spice to make it more interesting. I have many recipes I cook regularly that use curry but I don't usually make it more spicy. There are a lot of different curry blends/powders and it depends on your taste buds on which one you like. If you found a really spicy one then no need to add more unless you love the burn. In this case adding in the red pepper and chili pepper it

makes it feel like a good fusion that is not over powerful of c

 

 

 

urry.

This dish had a lot of sauce that is not quite a soup. I suggest eating it over sweet potatoes, cauliflower, quinoa or squash.

Or if you want to eat it cold it went great as a salad.

 Ingredients:

  • 3 lb of chicken (I used thighs)

  • 2 tbsp oil/fat (I used coconut oil)

  • 3 tbsp curry

  • 1 tsp salt

  • 1/4 tsp red pepper

  • 1/8 tsp chili pepper

  • 1/2 can coconut milk(7oz)

  • 1/2 can tomato paste(3oz)

 

Directions:

 

  • heat up a skillet with oil/fat

     

     

  • Let the oil coat the pan

  • Add in coconut milk and tomato paste 

  • Bring to a simmer and stir till well mixed

  • Place chicken in and cover with a lid

  • let cook for 10 minutes and then flip 

  • let cook for 10 more minutes or until chicken is cooked though

  • Remove skillet from heat 

Enjoy

 

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