BEST Chicken Curry with Coconut Milk

Ingredients

• 3 lbs boneless chicken thighs (with or without skin) (I cut back some calories by using skinless chicken tights)
• 1 TBSP salt
• 1/2 TBSP ground black pepper
• 2 TBSP yellow curry powder
• 3 TBSP vegetable oil (( or more if necessary))
• 1/4 yellow or white large onion, chopped
• 3 large garlic cloves, minced
• 1 cup chicken broth
• 2 tsp tomato paste
• 1 tsp ground ginger (optional)
• 3 cups canned coconut milk
• 1 cup cauliflower, fresh or frozen
• 1 cup sweet peas, frozen
• 1 TBSP chopped cilantro or parsley
• 1 jalapeno, sliced (optional)

Instructions

1. 1

   Season chicken thighs with salt, pepper, and yellow curry powder on both sides and brown in 2 tablespoons of oil over medium-high heat in a large no stick pan, about 4-5 minutes per side or until browned.

2. 2

   Then, transfer chicken thighs to a plate using tongs and reduce heat to medium. Add remaining oil, sweat onion for 4 minutes, stirring occasionally and then garlic for 1 minute, stirring now and then. Do not let brown!

3. 3

   Stir in chicken broth, tomato paste, ground ginger, and coconut milk. Add chicken tights back to the pan and let cook for about 8-10 minutes. Add cauliflower and peas and cook for approximately 4 minutes.

4. 4

   Adjust salt and pepper if necessary, sprinkle cilantro on top, garnish with sliced jalapeno if desired, and serve while is hot.