Healthy Coconut Curry Chicken

Many moons ago I started following this blogger who had a little blog called Can You Stay for Dinner. Her blog with recipes, coupled with her weight loss journey, was one of the firsts back in the day. I read her blog religiously and have made a ton of her recipes. 

Her blog changed a little and so many other options became available so I don't read it as often now. 

When this recipe came up in the rotation I KNEW I had to try it. Everything about it was calling to me. And it did not disappoint. I am in love with this recipe. So delicious. 

The curry, garlic and ginger have such a wonderful flavor combination that when you add the coconut milk you just push it over the top. I'll be making this one again for sure. AND it's going into the favorites.

Healthy Coconut Curry Chicken

Recipe from Can You Stay For Dinner

Serves 4

1 1/4 pounds boneless, skinless chicken thighs 

½ tsp salt 

½ tsp freshly ground black pepper 

2 T extra-virgin olive oil 

1 medium onion, thinly sliced 

3 garlic cloves, minced 

1 T finely chopped fresh ginger 

2 jalapeño peppers, cored, seeded, and finely chopped 

1 T curry powder 

½ tsp turmeric 

1 c chicken broth 

1 c light coconut milk 

¼ c packed cilantro leaves, roughly chopped

Sprinkle the chicken with the salt and pepper. In a large frying pan set over medium-high heat, heat 1 tablespoon of the olive oil. 

Add the chicken thighs and cook, undisturbed, until crisp and browned, about 4 minutes. Flip the chicken and cook for 3 more minutes. Transfer the chicken to a plate and return the pan to the heat. 

Add the remaining 1 tablespoon of oil. Add the onion and cook, stirring frequently, until tender but still crisp, about 3 minutes. 

Reduce the heat to medium and add the garlic, ginger, and jalapeño, and cook, stirring constantly, until fragrant, about 30 seconds. 

Add the curry powder and turmeric and cook, stirring constantly, for 30 seconds. 

Stir in the chicken broth and scrape up any browned bits in the pan. 

Return the chicken to the pan and bring the broth to a boil. 

Reduce the heat and let the broth simmer for 5 minutes. 

Add the coconut milk and simmer for 2 minutes. Remove the pan from the heat and let it stand for 5 minutes before serving. Garnish with fresh cilantro.