Spicy Coconut Curry Chicken
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 691
- Total Fat
- 46
- Saturated Fat
- 24
- Carbohydrates
- 42
- Dietary Fiber
- 5
- Sugar
- 6
- Protein
- 31
- Cholesterol
- 117
- Sodium
- 1023
- Total: 40 min
- Prep: 10 min
- Cook: 30 min
Ingredients
1 1/2 teaspoons curry powder
1/2 teaspoon ground allspice
1/2 teaspoon chopped fresh thyme, plus 3 sprigs
Kosher salt and freshly ground pepper
6 skinless, boneless chicken thighs (about 1 1/2 pounds), quartered
1 13.5-ounce can unsweetened coconut milk (do not shake)
1 onion, chopped
2 cloves garlic, minced
2 tablespoons chopped fresh cilantro, plus more for topping
1/2 to 1 Scotch bonnet, habanero or serrano chile pepper, seeded and finely chopped
1 10-ounce package lavash flatbread (5 pieces)
1 cup frozen peas and carrots, thawed
Directions
- Combine the curry powder, allspice, chopped thyme, 1 teaspoon salt and a few grinds of pepper in a medium bowl. Add the chicken and toss to coat; set aside.
- Skim 2 tablespoons of the solid cream off the top of the coconut milk; transfer to a large Dutch oven or pot and melt over medium-high heat. Add the chicken and cook, turning, until browned, about 5 minutes; transfer to a plate.
- Add the onion, garlic, cilantro, chile and thyme sprigs to the pot and cook, stirring, until the onion is softened, about 5 minutes. Return the chicken to the pot along with 1/4 cup water; stir. Add the coconut milk (including any remaining coconut cream from the can). Tear 1 lavash into small pieces; add to the pot and bring to a simmer. Reduce the heat to medium low, cover and cook until thickened, about 15 minutes.
- Just before serving, warm the remaining lavash in the microwave. Remove the thyme sprigs from the pot and stir in the peas and carrots. Cook until warmed through, about 2 minutes. Season with salt and pepper. Top with cilantro and serve with the remaining lavash.