Coconut Curry Chicken Thighs
- Number of Servings: 2
Ingredients
1 TBSP coconut oil2 boneless, skinless chicken thighs1/2 10oz bag frozen mixed veggies1/2 cup coconut milk1 TBSP Curry powder (give or take depending on your preference)Salt and Pepper to taste
1. Heat pan and add coconut oil.
2. Once oil is melted and hot add chicken thighs
3. Season thighs with salt and pepper then cover and cook about 15 minutes or until done.
4. Remove chicken from pan and return pan to heat
5. Add frozen veggies. Cover and cook until warm.
6. Add coconut milk and curry powder, mix well to combine.
7. chop chicken to bite size pieces and return to pan.
8. Bring mixture to a boil then reduce heat and let simmer until the sauce thickens a little.
9. Add salt and pepper to taste and enjoy!
Serving Size: Makes 2 servings
Number of Servings: 2
Recipe submitted by SparkPeople user MRSL519.
2. Once oil is melted and hot add chicken thighs
3. Season thighs with salt and pepper then cover and cook about 15 minutes or until done.
4. Remove chicken from pan and return pan to heat
5. Add frozen veggies. Cover and cook until warm.
6. Add coconut milk and curry powder, mix well to combine.
7. chop chicken to bite size pieces and return to pan.
8. Bring mixture to a boil then reduce heat and let simmer until the sauce thickens a little.
9. Add salt and pepper to taste and enjoy!
Serving Size: Makes 2 servings
Number of Servings: 2
Recipe submitted by SparkPeople user MRSL519.
Nutritional Info Amount Per Serving
- Calories: 216.4
- Total Fat: 11.6 g
- Cholesterol: 57.3 mg
- Sodium: 101.7 mg
- Total Carbs: 13.1 g
- Dietary Fiber: 3.9 g
- Protein: 16.6 g
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