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If you're a fan of coconut curry and chicken, then you're in for a treat with this ridiculously easy recipe for Coconut Curry Chicken Thighs. It's simply delicious! Imagine succulent chicken thighs cooked in a creamy coconut curry sauce that's bursting with flavors. It's a curry lover's dream come true!
Coconut Curry Chicken Thighs
To make this mouthwatering dish, you'll need the following ingredients:
- 4 bone-in chicken thighs
- 1 tablespoon vegetable oil
- 1 onion, diced
- 3 cloves of garlic, minced
- 1 tablespoon curry powder
- 1 can (400 ml) coconut milk
- Salt and pepper, to taste
- Fresh cilantro, for garnish
Instructions:
- In a large skillet, heat the vegetable oil over medium heat. Add the chicken thighs and cook until browned on both sides. Remove the chicken from the skillet and set aside.
- In the same skillet, add the diced onion and minced garlic. Sauté until the onion is translucent and fragrant.
- Sprinkle the curry powder over the onions and garlic, and stir to coat.
- Pour in the coconut milk and stir well to combine with the curry powder, onions, and garlic.
- Return the chicken thighs to the skillet and bring the sauce to a simmer. Cover and let simmer for about 20-25 minutes, or until the chicken is cooked through.
- Season with salt and pepper to taste.
- Garnish with fresh cilantro before serving.
This Coconut Curry Chicken Thighs recipe is great for a weeknight dinner when you're craving something flavorful and comforting. Serve it over steamed rice or with some naan bread to soak up all the delicious sauce. You'll definitely be going back for seconds!
Beetroot and Avocado - Vegan/Vegetarian Starter
If you're a fan of vegan or vegetarian starters, then this Beetroot and Avocado dish is perfect for you. Not only is it visually stunning, with vibrant colors from the beetroot and avocado, but it's also packed with nutrients and flavor.
To make this delicious starter, you'll need the following ingredients:
- 2 medium beetroots, cooked and peeled
- 2 ripe avocados
- 2 tablespoons balsamic glaze
- 1 tablespoon olive oil
- Salt and pepper, to taste
- Microgreens, for garnish
Instructions:
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