Coconut Curry Chicken Thighs

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Nutritional Info
  • Servings Per Recipe: 2
  • 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

View full nutritional breakdown of Coconut Curry Chicken Thighs calories by ingredient


Introduction

chicken and veggies in a coconut curry sauce chicken and veggies in a coconut curry sauce
Number of Servings: 2

Ingredients

    1 TBSP coconut oil
    2 boneless, skinless chicken thighs
    1/2 10oz bag frozen mixed veggies
    1/2 cup coconut milk
    1 TBSP Curry powder (give or take depending on your preference)
    Salt and Pepper to taste

Tips

I served this over a baked sweet potato but you can put it on just about anything you'd like or eat it straight up! It might only work as one serving though if you're not paring it with anything else.


Directions

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.