Asian

Coconut and Curry Chicken Thighs is for Dinner.

Coconut and Curry Chicken Thighs takes 15 minutes to prepare.

Coconut and Curry Chicken Thighs takes 45 minutes to cook.

Coconut and Curry Chicken Thighs makes 4 servings.

The ingredients for Coconut and Curry Chicken Thighs are:

4 boneless chicken thighs, fat trimmed, cubed
1 cup sliced onions
1 large potato. cubes
5 cloves garlic, sliced
1 can lite coconut milk (13.5 oz)
3 tablespoons curry powder
1 TB butter
1 tsp olive oil
Salt & pepper, as desired

Here is how you make Coconut and Curry Chicken Thighs:

In medium saucepan heat butter on low, add curry powder and swirl till blended. Add coconut milk and heat. Keep warm.In large skillet saute garlic and onions. Once onions are translucent, add chicken. Once chicken in lightly cooked add potatoes and coconut/curry mixture. Stir well bring up to bubbling and reduce heat to medium-low. Cover and cook 30 minutes.Serving Size: 4 servingsNumber of Servings: 4Recipe submitted by SparkPeople user BMXWHEELIE.

The nutritional information for Coconut and Curry Chicken Thighs is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 289.0

• Total Fat: 14.2 g
• Cholesterol: 65.0 mg
• Sodium: 98.4 mg
• Total Carbs: 22.7 g
• Dietary Fiber: 4.4 g
• Protein: 16.3 g

Coconut and Curry Chicken Thighs is Asian cuisine.

The dietary needs meet for Coconut and Curry Chicken Thighs is Low Fat