Green Coconut Curry Chicken & Mushrooms

Yield: 5 thighs
Author: Leah K. Egwuatu
prep time: 10 Mcook time: 25 Mtotal time: 35 M
tender seared chicken thighs in a creamy, light, yet rich, dairy-free coconut curry sauce.

ingredients:

instructions:

How to cook Green Coconut Curry Chicken & Mushrooms

  1. in a large pan over high heat, add olive oil
  2. sear the chicken thighs by adding them into your hot pan.  they should be sizzling; sprinkle chicken with 1 tsp of creole seasoning,  but do not move the chicken for the next 4 minutes!  flip the thighs, then cook them for an additional 4 minutes on the opposite side.  remove them from the pan and set them on a plate, covered
  3. don't wipe out the pan (unless it is severely burned...then you don't want burnt bits in your sauce).   wipe it out if need be then add in 1 tbsp of butter.  as it melts, add in minced onion and only the white parts of the green onion. stir them around until fragrant and softened, about 1-2 minutes
  4. add in the last tbsp of butter and the cubed potato. season the potatoes with the remaining creole seasoning, salt, and pepper. let them cook & sauté with the onion for about 5 minutes, ensuring your onion does not burn
  5. once the potato is softened a bit, add the chicken and curry paste to the pan. mix well until potatoes and chicken are coated with the curry paste
  6. add coconut milk, broth, water, green onion, and sliced mushrooms.  sprinkle with sea salt and black pepper once more. bring to a boil and reduce heat to low. let simmer for 8-10 minutes or until potatoes are tender and chicken is cooked through!

NOTES:

*you may use chicken breast for a leaner dish *you can serve this over white rice, brown rice, quinoa, or cauliflower rice!

Calories

289

Fat (grams)

13

Sat. Fat (grams)

6

Carbs (grams)

19

Fiber (grams)

3

Sugar (grams)

3

Protein (grams)

24

Sodium (milligrams)

1204

Cholesterol (grams)

87
Created using The Recipes Generator