Our March 2021 Chef of the Month, Chef Justin, is cooking up a juicy recipe – coconut curry chicken thigh. Prepared with coconut milk and mixed with a variety of delectable spices, Chef Justin’s chicken curry is sure to become your next go-to meal. Try it below!
Ingredients
- Coconut milk
- 2 TBS of tomato paste
- 2 TBS curry powder
- 1/2 TBS pepper
- 1/2 TBS salt
- 1/2 TBS Cajun seasoning
- Chickpeas
- Chicken thighs
- Salt to taste
- Peppercorn
- Garlic
- Thyme
Directions
- Add your coconut milk to a saucepan and allow it to simmer on medium heat for 6 minutes, or until it starts to bubble.
- Reduce the heat to medium-low, and add 2 tablespoons of tomato paste, 2 tablespoons curry powder, and ½ tablespoon of each of the following: pepper, salt, and Cajun seasoning. Give it some wrist work!
- Rinse your chickpeas off in a strainer, and then combine with your curry mixture. Stir until the mixture thickens. Note: Do not forget to turn off the eye! When the chickpeas are added into the sauce, do not turn the eye back on; instead allow the temperature of the curry sauce to engulf the chickpeas. Let it develop into a euphoric dish.
- Season Chicken thighs liberally with salt, peppercorn, garlic, and thyme.
- Cook on each side for 10 minutes and finish in over at 375 degrees for an additional 12-15 minutes.
Connect with our March 2021 Chef of the Month
Instagram: @chef.jrob
Facebook: @chefjrob
Website: https://chefjrob.com/
Chef Vibes 
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