Easy, LCHF, Main courses

5-Ingredient Coconut Chicken Curry

Chicken curry

Don’t we all want a recipe that’s fast, uses few ingredients, and even fewer pots and pans? Especially when it’s a dish that everyone in your family will love—except for those who absolutely hate chicken. “Where can I find such a recipe,” I hear you asking.

Right here, of course!

5-Ingredient Coconut Chicken Curry

Yield: 4 servings

Ingredients:

  • 1 ½ pounds (24 oz.) boneless chicken thighs (can substitute chicken breasts)
  • 1 ¼ can of coconut milk
  • 4 teaspoons red schug (Yemenite hot sauce)
  • 1/3 cup diced onion
  • 3 tablespoons olive oil

Method:

  1. Rub chicken thighs with 2 teaspoons schug. Set aside for 20 minutes
  2. Preheat oven to 400°
  3. Heat oil in large, ovenproof skillet over medium heat. Add diced onion and remaining 2 teaspoons of schug to hot oil. Cook 3-5 minutes, stirring occasionally.
  4. Add chicken, cook for 2 minutes. Turn chicken, reduce heat to medium low, and add coconut milk. Bring the liquid to a simmer.
  5. Place skillet in oven. Bake chicken for 15 minutes.
  6. Taste sauce for seasoning, adding salt to taste.
  7. Serve hot.