Curry chicken in coconut milk

Fragrant chicken in coconut milk - tastier than ever. The other day, for the company of a friend, I bought myself a jar of coconut milk. And I decided to cook chicken in it. Any parts are suitable for the dish: shins, breasts, whole hams. I stopped at the thighs - I really wanted a juicy and uniform golden crust.

Maria

The author of the recipe

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Composition / ingredients

servings:

Chicken thighs

600

Coconut milk

150

Zest (lime)

Vegetable oil

Curry

Ginger Powder (pinch)

Ground black pepper

to taste

Salt

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 46 % 16 g

Fats 49 % 17 g

Carbohydrates 6 % 2 g

224 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 1 h 20 min

Step 1:
Measure the ingredients.
Step 2:
Sprinkle the chicken with salt and pepper.
Step 3:
Heat vegetable oil in a frying pan, add curry and ginger. Fry on medium heat for 1 minute.
Step 4:
Put the chicken pieces skin down and fry quickly until golden brown. Turn the thighs skin up.
Step 5:
Pour in coconut milk, add lime zest. Bring the milk to a boil and remove the pan from the heat.
Step 6:
Put the chicken together with the sauce in a baking dish. Bake in a preheated 180 ° C oven for about 40 minutes.