Curry Coconut Chicken

     Curry seasoning is one of my absolute favorite flavors to work with.  Sometimes I even add it to my homemade chicken soups because let’s face it, a little flavor never hurt no one!

     For this recipe I like to use bone-in chicken thighs, they just have such great flavor and texture.  After I trim the fat and excess skin off each one,  I put together my curry rub and I make sure I rub down each piece really well.  I personally like to let it marinate in the rub for 24-48 hours.

     When cooking time arrives, I get my pan heated to medium-high and add a little olive oil and butter so I can get a good sear on the chicken thighs.  This is so important, because it keeps the chicken juicy.   After I have nice golden brown chicken thighs I set them aside on a plate and now the real magic begins.  We eat this dish by itself or over rice.

Curry Coconut Chicken

Ingredients for Curry Rub

• 3 tbsp curry seasoning
• 1 tbsp turmeric
• 1 tbsp onion powder
• 1 tbsp garlic powder
• 1/2 tbsp salt
• 1/2 tbsp pepper

Ingredients

• 4 chicken (bone-in) thighs
• 4 cups chicken or veggie broth
• 2 carrots chopped
• 2 celery stalks chopped
• 1 yellow onion chopped
• 4 cloves of garlic minced
• Red bell pepper chopped
• 1 russet potatoes chopped
• 1 jalepeno minced
• 1-2 bay leaves
• 1 zucchini chopped
• 1 yellow squash chopped
• 2 ears of corn cut into small pieces
• 1 can of coconut milk
• Handful of grape tomatoes whole
• Handful of cilantro chopped
• 1-2 tbsp of olive oil
• 2-3 tbsp of butter

Directions

1. Make the rub up and make sure the chicken is covered in the mixture.   Place in container or ziplock and place in refrigerator and marinate for 2 to 48 hours.   The longer your wait the better the flavor.  
2. Ready to cook?  Start by heating your pan to medium- high heat on the stove top.  The trick to a good sear is making sure you let your meat come down to room temperature before placing in the hot pan.  Add a little oil, then some butter. After melted, place chicken skin-side down and allow to sear.  Maybe 3-5 minutes.  Then flip and do the same thing for the other side, adding more butter of needed.
3. Remove chicken and place on plate to the side.   Add onions, garlic, red pepper, and jalepeno to the pan and scrape all brown bits off bottom of the pan.   Continue to cook and stir until fragrant, about 3-4 minutes. 
4. Next add the celery, carrots, corn on the cob pieces, and potatoes then stir.  Add broth, stir again, and then nestle the chicken thighs back into the pan.  Place zucchini, squash, and tomatoes on top and wait to broth comes to a boil.
5. Reduce heat to simmer & cover. Cook for 30 minutes more or until chicken is cooked thoroughly.
6. Remove lid, add coconut milk, stir and cook on medium low into heated through. Serve by itself or over rice. Garnish with cilantro and enjoy.