Creamy Coconut Curry Chicken
Directions
- 1Season chicken with paprika, garlic powder, turmeric, curry powder, salt, black pepper, and a drizzle of olive oil, massaging the spices into the meat well.
- 2Pan fry the chicken for 7 minutes on each side.
- 3Remove the chicken from the pan and set aside.
- 4Add onion and garlic to the same pan.
- 5Sauté the onion and garlic.
- 6Add coconut milk and Japanese curry cube to the pan.
- 7Mix well and simmer.
- 8Place hot rice in the center of the pan and surround with sliced pan-fried chicken.
- 9Garnish with chopped green onion and black sesame seeds.
Ingredients
- 4 whole chicken thigh
- paprika
- garlic powder
- turmeric
- curry powder
- salt
- black pepper
- olive oil
- onion, diced
- garlic, minced
- 1 cup coconut milk
- 1 whole Japanese curry cube
- 1 bowl cooked rice
- green onion, chopped (optional)
- black sesame seeds (optional)
Equipment
metal strainerpantongssilicone spatulaspoon
Tips
- You can also use chicken breast instead of chicken thighs.
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