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Coconut Curry Chicken
Coconut Curry Chicken
45 min6 servings

The next time you're craving coconut curry chicken, step away from the takeout menu and make it in your own kitchen.

Ingredients
2 tablespoons olive oil
1 small onion, chopped
1 tablespoon minced fresh gingerroot
2 teaspoons minced garlic
1 tablespoon red curry paste
2 teaspoons curry powder
1 teaspoon ground coriander
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
2 pounds boneless skinless chicken thighs
4 cups reduced-sodium chicken broth
1 cup coconut milk
1 tablespoon cornstarch
3 tablespoons lime juice
Hot cooked rice, for serving
Chopped peanuts, cilantro and lime wedges for serving
Instructions
1 Saute the aromatics
2 Heat the olive oil in a Dutch oven over medium heat. Add the onion and saute for four to five minutes or until golden and soft. Stir in the ginger and garlic. Cook for 30 to 60 seconds or until fragrant. Stir in the red curry paste, curry powder, coriander, salt, pepper and cayenne.
3 Add the chicken and simmer
4 Add the chicken and chicken broth. Cover and simmer over medium-low heat until the chicken easily falls apart, 25 to 30 minutes. Shred the chicken with two forks.
5 Thicken the sauce
6 In a small bowl, whisk together the coconut milk and cornstarch until smooth. Stir into the cooking juices along with the fresh lime juice. Simmer another five minutes.
7 Garnish and serve
8 Serve over hot cooked rice and, if desired, top with chopped peanuts and cilantro.