-4 Medium Chicken thighs

-1 onions minced

-3 Garlic cloves minced

-1 ½ Tbsp of Grated Ginger

-1 Lime lime juice

-1 Red Bell Pepper cut into strips

-1 cup of Portobello Mushroom cut into strips

-1/4 Coconut Oil

-1 can of Coconut Milk Full fat

-1 cup of Chicken Broth or Water (more if needed)

-1 ½ Tbsp of Curry Powder

-½ Tbsp. Red pepper flakes(Optional)

-1 Tbsp of Cumin Power

-1 Tbsp Cilantro for garnis


Step 1: Clean the chicken thighs and seasoned with salt and pepper

Step 2: In a pan at medium high temp, heat up ½ of Coconut Oil. Once hot sear the chicken on both side until brown enough and set aside for the next step.

Step 3: In the same pan, reduce heat to medium, sautéed onions, garlic and Ginger for about 5 min. Then add in spices: Curry, Cumin, Black pepper and Red pepper flakes and let it simmer for a couple of minutes

Step 4: Add in the Red Bell pepper and mushrooms and sautéed until a little bit tender. Add in the other ½ of Coconut oil if needed. Add in the seared chicken thighs and finally Coconut milk and Lime juice.

Step 5: Let it cook at Medium Low temp for 30 to 40 min or until the chicken is well cooked. If the Chicken in not well cooked add in water or chicken broth and continue the cooking process

Step 6: Don’t forget to adjust the flavours. Once the chicken is well Cooked and the sauce is creamy it’s ready.

Step 7: Garnish with chopped cilantro and serve with white rice or Naan bread

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