Curry Chicken in Coconut Milk
Fragrant chicken in coconut milk — it doesn't get much tastier. The other day I picked up a can of coconut milk to keep a friend company at the store, and decided to cook chicken in it. Any cut works here: drumsticks, breasts, or whole leg quarters. I went with thighs — I really wanted a juicy, evenly golden skin.
Cooking method
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Step 1:
Measure out your ingredients.
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Step 2:
Season the chicken with salt and pepper.
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Step 3:
Heat the vegetable oil in a skillet and add the curry powder and ground ginger. Cook over medium heat for 1 minute.
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Step 4:
Lay the chicken pieces skin side down and sear quickly until golden. Flip the thighs skin side up.
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Step 5:
Pour in the coconut milk and add the lime zest. Bring the milk to a boil, then take the pan off the heat.
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Step 6:
Transfer the chicken and its sauce to a baking dish. Bake in an oven preheated to 350°F (180°C) for about 40 minutes.
Caloric content of the products possible in the composition of the dish
- Ground black pepper - 255 kcal/100g
- Curry - 352 kcal/100g
- Vegetable oil - 873 kcal/100g
- Coconut milk - 230 kcal/100g
- Salt - 0 kcal/100g
- Zest - 97 kcal/100g
- Ground ginger - 335 kcal/100g
- Chicken thighs - 185 kcal/100g
