Curry Stewed Chicken #CurryChicken #StewedChicken #GlutenFree #DairyFree #Paleo #SoyFree 4 - 6 chicken thighs 2 cans of coconut milk (not light) 1 C of water 5 green onions, trimmed, and diced 2 T of Curry Powder (I used 3) 1/2 cup of frozen peas (omit if strict Paleo) and carrots 4 - 6 ounces of white or button mushrooms, sliced thin 3 tsp. of minced garlic 2 tsp. of onion powder 1/4 C of Extra Virgin Olive Oil (4 T total) Sea, Celtic of Kosher Salt Fresh ground Black Pepper 2 cups of prepared Arborio Rice or Quinoa - GF or serve over mashed Cauliflower if Paleo Put 3 tablespoons of you olive oil into a skillet or a bit more, but just enough to cover the bottom of the skillet. Preheat to medium heat. Place your thighs in there and brown the skin, flip then take out and put on a plate with paper towels. Preheat your oven to 350 degrees. While your chicken is cooking, get a 4 quart oven safe pot out. Heat another burner to medium low, put 1 tablespoon of olive oil in your oven safe pot and your minced garlic and cook for about 3 minutes. Now, add your coconut milk, vegetables and other spices. Stir occasionally. When you chicken is browned, cooked, and drained - add to your milk/vegetable mixture. Place in your oven and cook for one hour. The meat is so tender and flavorful from the tenderizing of the coconut milk (does not leave a coconut taste). You will want to make more quinoa/ rice or cauliflower because you will have a bit more sauce leftover to enjoy!
Posted on: Thu, 30 Oct 2014 22:30:00 +0000