Baked coconut curry
This is one of our favourite meals all year round and it is perfect for left-over turkey as it uses chicken thighs
Ingredients
- 1 Juice and zest of lime
- 2 Clove garlic, diced
- 1 tsp Turmeric
- 2 tsp Medium curry powder
- 1/2 tsp Cayenne pepper or chilli flakes
- 4 Larch chicken thighs bone and skin on
- 3 tbsp Coconut oil, olive oil or ghee.
- 1 Onion diced
- 2 Medium red peppers, deseeded and sliced lengthways
- 1 tbsp Thai fish sauce or soy sauce
- 200 ml Coconut milk
- 2 Bay leaves
- 1 Handful coriander chopped
Instructions
- Blend together the lime juice, zest, garlic turmeric curry powder and cayenne/chilli
- Coat chicken pieces in the mixture and season them with Himalayan salt and black pepper. Leave to marinate.
- Pre heat the oven to 180 160 (WHICH ONE) degrees fan gas mark 4 Place in a large casserole over a medium heat, add the oil and diced onions and the marinated chicken skin down. For 4-5 minutes or until the chicken skin is just turning brown, turn them over and seal the other side for 2-3 minutes.
- Reduce the heat, add the red peppers and any remaining marinade along with the fish sauce, coconut milk and bay leaves. Bring everything to a simmer.
- Place the casserole in the middle of the oven for 25 minutes, basting the chicken occasionally until it is cooked through. Remove from the oven and stir in the coriander. Serve with a dollop of Greek style yogurt, 2 tbs brown rice and steamed green vegetables
Nutrition
Nutrition Facts
Baked coconut curry
Amount per Serving
Calories
510
% Daily Value*
Fat
43
g
66
%
Saturated Fat
22
g
138
%
Trans Fat
0
g
Cholesterol
146
mg
49
%
Sodium
142
mg
6
%
Potassium
374
mg
11
%
Carbohydrates
6
g
2
%
Fiber
1
g
4
%
Sugar
0
g
0
%
Protein
25
g
50
%
Vitamin A
0
IU
0
%
Vitamin C
0
mg
0
%
Calcium
0
mg
0
%
Iron
0
mg
0
%
* Percent Daily Values are based on a 2000 calorie diet.
