Coconut curry chicken

 
Coconut curry chicken
 

Nothing is easier than putting tons of delicious things on one pan and then baking everything in one shot. Frankly, this is exactly how I survived feeding myself during college.

Also there's nothing like the flavor + creaminess of coconut milk, and you can't substitute anything else for it in this dish. And you won't want to! You can try playing around with the spices, but I found that the mustard + curry powder is subtle enough for picky eaters, but still packs tons of flavor. Try this with quinoa to make a hearty bowl perfect for this time of the year.

Recipe below!

Coconut curry chicken

Coconut curry chicken

  • 10 chicken thighs, boneless
  • 1 can coconut milk (13.5 oz)
  • 1 orange (slice half and squeeze the other half)
  • 4 garlic cloves, crushed
  • 1/2 teaspoon ground mustard
  • 1 tablespoon curry powder
  • 2 tablespoons chopped ginger
  • 1 small white onion, sliced thin
  • 6 sprigs fresh cilantro plus more for serving
  1. Preheat the oven to 350 degrees Fahrenheit. 
  2. In a large baking dish, combine the coconut milk, orange juice, garlic, ground mustard, curry powder + chopped ginger. Mix to combine.
  3. Add the chicken thighs and coat them in the coconut milk mixture. Arrange them in the baking dish in one layer. Top with orange slices, onion + cilantro, making sure to they're all evenly dispersed.
  4. Bake the dish in the oven for 45 minutes to an hour until cooked through. Enjoy with quinoa, if preferred.