35 min 2
Rich coconut milk is spiced with curry powder in this excellent chicken curry recipe. Accompanied by bamboo shoots and onion, the chicken thighs absorb the deep flavors of paprika and ginger for a bright, crisp curry. Serve over crisped Cauliflower "Rice" or, for something different, Zucchini Noodles.
4 tablespoons coconut oil
¼ cup diced onion
1 cup bamboo shoots
1 pound boneless chicken thighs, diced
1 teaspoons minced fresh ginger
1 tablespoon curry powder
1 tablespoon paprika
1¼ cups coconut milk
¼ cup heavy (whipping) cream
¼ teaspoon salt
1/8 teaspoon freshly ground black pepper
Directions Preparing:10 minCooking:25 min
Step 1In a large skillet over medium-high heat, heat the coconut oil for about 1 minute. Add the onion, bamboo shoots, and chicken meat. Cook for 5 minutes.
Step 2Stir in the ginger, curry powder, and paprika. Continue cooking for 2 to 3 minutes more.
Step 3Add the coconut milk and heavy cream. Reduce the heat to medium-low. Simmer for about 15 minutes. Season with salt and pepper.
Step 4Serve over Cauliflower "Rice" or Zucchini Noodles.
Nutrition Facts (per serving of 4:1)