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.

Need:

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

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