Chicken Coconut Curry

This is a mild dish and very flavorful.  Elizabethe, who doesn’t like curry normally, really liked this dish.  It uses mild red curry which is not as sweet-smelling nor hot as the yellow curries you typically see on the spice shelf at the grocery store.  I recommend going to an Indian market/store to purchase some.  You can also make your own (several recipes on the Internet), or order via the Internet.  It has lots of garlic and mild red peppers.


12 chicken thighs
4 potatoes
1 can garbanzo beans
1 pound bag frozen mixed winter veggies (broccoli, carrots, cauliflower…)
1/2 t salt
1/2 t mild red curry powder
1/4 t garlic
1 can coconut cream
1 T red curry paste
1 package country gravy mix
olive oil
1/2 stick butter

  1. Mix dried spices and salt and rub chicken and potatoes with it.
  2. wipe a 9×13 casserole dish with olive oil
  3. place potatoes, drained garbanzo beans and frozen veggies in the casserole
  4. place chicken on top of the frozen veggies
  5. pour melted 1/2 stick of butter over the chicken – distribute evenly
  6. place casserole dish in pre-heated oven (425F) and bake for about 45 minutes, or until chicken is done
  7. While it is baking, prepare the following:
  8. make country gravy according to instructions (mix and cook)
  9. add 1 can of coconut cream to the gravy
  10. stir in 1T of red curry paste
  11. set aside gravy/coconut/curry mixture
  12. When chicken is done, remove the casserole from the oven
  13. Take the chicken thighs off the veggies and set on a plate
  14. Pour the gravy mixture over the veggies
  15. Place the chicken back on top of the mixture
  16. Serve