Coconut Curry Chicken Leg Quarters, Easy Coconut Curry Chicken Thighs Simply Delicious

Keep aside at least for 30 minutes.

Ghee rice and chicken curry recipe kerala style. Reduce heat to medium and cook for 7 to 10 minutes or until chicken is no longer pink in center and juices run clear. Coconut curry chicken legs 6 chicken leg quarters skin on bone in salt and freshly ground black pepper 3 tablespoons vegetable oil 1 red onion diced 2 medium carrots diced 1 tablespoon grated fresh ginger 4 cloves garlic minced 1 to 2 tablespoon s 2 tablespoon s curry powder 1 145 ounce can tomato sauce 1 135 ounce can coconut milk 1. You can use any cut of chicken but i find bone in air chilled chicken works well.

Used whole can of lite coconut milk and bit more curry paste as other reviewers recommended. Scale 1x 2x 3x ingredients. Add chicken tossing lightly to coat with curry oil.

What cuts of chicken are best to cook in a slow cooker. Use a spoon to cover the chicken in the curry sauce. How to make chicken leg curry.

I used whole chicken legs in this dish but chicken thighs or a combination of drumsticks and thighs could be used as well. Add olive oil in a pan over medium heat add chicken thighs sear both side until turning golden. Heat 2 tsp oil in a pan.

Chicken legs in sauce may be a bit more difficult to eat but you can serve me them instead of breast any day. Added the coconut flakes raw for the last 20 minutes just right on top of the chicken. Coast the chicken legs evenly in the marination.

Cover and set your slow cooker to cook on high for 4 hours or low for 6 hours. Add black pepper onion tomato and stir fry to cook for 23 minutes. Add kashmiri red chilli bay leaf and cumin seeds.

Chicken legs take a bath in a coconut curry boosted with lemongrass for a luxurious tasting recipe that tastes way more complicated than it actually is. I love curries like this that use cheaper cuts of meat like chicken drumsticks. Add in your coconut milk seasonings chicken and vegetables.

2 tbsp vegetable oil 8 chicken legs about 4lbs 2 tbsp butter 2 medium onions thinly sliced 2 cloves garlic minced 2 inches ginger finely grated 1 lemongrass stalk trimmed bashed 2 tbsp mild yellow curry powder tsp kashmiri chili powder or a mild chili powder a pinch of cayenne 14 oz can coconut milk 1 cups chicken broth or as needed kosher salt. Coconut milk and curry powder make this oven braised chicken juicy and tender and its packed with flavor. Make this coconut chicken curry your own.

Feel free to adjust the cayenne pepper if you like more or less heat.