Food For Fitness: Baked Coconut Curry Chicken

This dish is a sure winner, and with just a little effort, you can enjoy a meal that beats the cost and flavor you would find in most restaurants. A favorite amongst Cate Munroe's clients, this curry chicken delight starts on the stovetop by searing the meat until deep golden brown. Once the meat is browned, creamy coconut milk is infused with the rich flavors of sweet curry, salty Tamari and spicy ginger. The ingredients finish getting acquainted in the oven until the chicken is cooked throughout, the vegetables are tender, and the flavors have melded together into mouth-watering deliciousness! Time: About 1 hour & 10 minutes Serves 6-8 INGREDIENTS:
2 lbs chicken thighs, bone-in, skin-on
1 tbs coconut oil
1 can coconut milk, full-fat
1 tbs Tamari
1 tbs sweet curry powder
2 tsp ginger, dried
1/2 bag baby carrots
3 stalks celery, sliced
½ head cauliflower, cut into bite-size florets
½ cup fresh basil, finely chopped INSTRUCTIONS:
Preheat the oven to 350°. Pat chicken dry with paper towels. Heat a large skillet over medium heat for 5 minutes. Add oil, then sear chicken thighs skin-side down for 5 minutes or until golden brown. Add chicken skin-side up to a 13" x 9" baking dish. In the same skillet, add coconut milk, Tamari, curry powder and ginger. Use a wooden spoon to gently scrape or deglaze the bottom of the skillet. While the flavors meld, add all of the vegetables to the baking dish, and pour the hot coconut milk mixture over the top. Cover the dish with foil. Bake for 1 hour or until the internal temperature of the chicken reaches 165°. Sprinkle with basil before serving this simple dish on its own or with Roasted Sweet Potatoes. OPTIONAL BRINE:
For extremely tender chicken, brine the meat overnight. Soak chicken in cold, salted water (about 1/4 cup kosher salt and enough water to just cover the chicken) for 8-12 hours in the fridge. Drain and dry the chicken thoroughly before preparing. TOP CURRY:
Penzys Sweet Curry is a well-balanced and complex powder, made from a mixture of: turmeric, coriander, cumin, fenugreek, ginger, nutmeg, fennel, cinnamon, cardamom, cloves, white pepper, black pepper and cayenne. Recipe from Cate's Nutrition Kitchen

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