Ingredients (serves 4):
- 4 chicken thighs & legs (still intact), skin on
- 1 cauliflower (to make the rice)
- 1 – 2 Tbsp coconut oil
- 1 onion – finely chopped
- 5 garlic cloves – smashed and roughly chopped
- 1 can coconut milk
- 2 Tbsp curry powder
You can also add a seeded red chili pepper for more heat
1. In a large skillet, heat coconut oil to a med-high heat
2.Put chicken pieces into the skillet and cook until each side golden-browned (about 6-7 min per side)
3.Remove chicken and set aside.
4.Add onion and garlic– saute for about 3 min or until soft
5.Add the coconut milk and curry powder – mix together thoroughly
6.Add back the chicken and simmer at medium heat covered for about 20-30 minutes or until the chicken is cooked through. You can use a meat thermometer to check and it should be about 155 before you stop cooking it (it will continue to cook up to 160 which is the perfect internal temp). The coconut milk that the chicken is simmering in should cover about 1/2 of the chicken – if yours’ doesn’t you can add more coconut milk or some chicken stock.
Serve over some cauliflower rice.
Submitted by Stacey.