Quick Saucy Coconut Curry Chicken

Nutrition values are AI-estimated based on ingredients.

• 1.5 lbs boneless, skinless chicken thighs
• 1 large white onion, chopped
• 2 tbsp spice blend
• 1 cup water
• 1 large sweet potato, cubed
• 28 oz can crushed tomatoes
• 13.5 oz can coconut milk
• 1/4 cup fresh cilantro, chopped
• 1/4 cup roasted peanuts, chopped

1. 1Place raw chicken pieces and chopped white onion into a large skillet or Dutch oven.
2. 2Sprinkle a generous amount of a dark reddish-brown spice blend evenly over the chicken and onions.
3. 3Pour water over the seasoned ingredients and allow to slow cook until the chicken starts to develop color.
4. 4Add cubed sweet potato to the simmering chicken and sauce.
5. 5Pour in a can of crushed tomatoes and a can of coconut milk, then stir to combine.
6. 6Simmer the mixture until the sweet potato is tender and the flavors have melded.
7. 7Briefly place the dish under a broiler to get the chicken nice and crispy.
8. 8Serve the curry hot over bowls of rice, garnished with fresh cilantro and roasted peanuts.

These instructions are our analysis of the original video. Watch on YouTube →