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Title: Easy Coconut Curry Chicken
Categories: Poultry, Curry, Herbs, Vegetables, Chilies
Yield: 6 servings

2 tb Olive oil
1 sm Onion; chopped
1 tb Minced fresh gingerroot
2 ts Minced garlic
1 tb Red curry paste
2 ts Curry powder
1 ts Ground coriander
1 ts Salt
1/2 ts Pepper
1/4 ts Cayenne pepper
2 lb Boned, skinned chicken
- thighs
4 c Chicken broth
1 c Coconut milk
1 tb Cornstarch
3 tb Lime juice
Hot cooked rice; for
- serving
Chopped peanuts, cilantro
- & lime wedges to serve

Heat olive oil in a Dutch oven to medium heat. Add
onion; cook 4-5 minutes or until soft. Stir in ginger
and garlic; cook 30-60 seconds or until fragrant. Stir
in red curry paste, curry powder, coriander, salt,
pepper and cayenne. Add chicken and broth. Cover; simmer
over medium-low heat until chicken easily falls apart,
25-30 minutes. Use two forks to shred chicken.

In a small bowl, mix coconut milk and cornstarch until
smooth; stir into cooking juices with lime; simmer
another 5 minutes. Serve over hot cooked rice; top with
chopped peanuts, cilantro and lime wedges if desired.

Julie Andrews, Rockford, Michigan

Makes: 6 servings

RECIPE FROM: https://www.tasteofhome.com

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