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CURRY CHICKEN - Indian Coconut Curry Chicken Thighs :]>
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| Indian Coconut-Curry Chicken Thighs with Sweet Potatoes and Green Peas Janet and Greta Serve on a bed of brown basmati rice, quinoa or whole wheat couscous. | |
| 1 tbsp | olive oil |
| 2 lbs | boneless, skinless chicken thighs, cut into 1 inch cubes |
| 1 l/2 cups | chopped onions |
| 2 tsp | minced garlic |
| 1 tbsp | freshly grated ginger root |
| 2 tsp | EACH medium curry powder and Garam Masala |
| 1 can (14 oz) | light coconut milk |
| 3 tbsp | tomato paste |
| 2 tsp | brown sugar,, (optional) |
| 1/2 tsp | salt |
| 1 1/2 cups | peeled and diced sweet potatoes |
| 1 cup | green peas,, (fresh or frozen) |
| 2 tbsp | minced fresh cilantro |
You'll need a large (12-inch) non-stick skillet with a lid for this recipe
Heat olive oil in skillet over medium-high heat. Add chicken pieces and brown on both sides. Remove chicken from skillet and set aside.
To same skillet, add onions and garlic. Reduce heat to medium. Cook and stir until onions begin to soften, about 3 to 4 minutes. Add ginger root, curry powder and garam masala. Mx well. Add coconut milk, tomato paste, brown sugar (if using) and salt Cook and stir until mixture is bubbly and well blended Stir in sweet potatoes. Return chicken pieces to skillet and spoon sauce over top. Reduce heat to low Cover and simmer for 15 minutes. Stir in green peas and cook for 5 more minutes, just until peas are heated through. Stir in cilantro and serve hot
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