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Baked Coconut Curry Chicken

Orange Icon  Baked Coconut Curry Chicken

Orange Icon  Baked Coconut Curry Chicken

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Submitted by: Mary Stavropulos

Prep Time: 10 Minutes

Cook Time: 1 Hour

Servings: 6

Delicious and easy chicken dish!

  • 2 lbs. chicken thigh, skinless, organic, free-range
  • 2 c. chicken broth, organic, free-range
  • 1 1/2 c. coconut milk, unsweetened, full-fat, organic, canned
  • 1 tsp. cayenne pepper, powder, organic
  • 2 tsp. curry powder, organic
  • 1 tsp. garlic powder, organic
  • sea salt, unrefined, & fresh ground pepper, organic to taste
  • stevia, loose to taste
  • 1/4 c. water, purified
  • 1 tbs. arrowroot powder, organic

Wash and pat dry the chicken, remove any visible fat. Pour the chicken broth and coconut milk into baking dish, whisk to combine and lay chicken in the broth mixture. Sprinkle chicken with spices, sea salt, and pepper. Cover tightly with foil and bake for 30 minutes at 350°F. Remove dish from oven, carefully remove foil, and turn chicken over. Stir broth and coconut milk with whisk. Return to oven and cook for an additional 45 minutes uncovered. When baking time is complete, remove pan from oven, set chicken aside to keep warm, pour broth mixture into saucepan, and bring to boil over medium heat. Boil for approximately 10 minutes to reduce. Meanwhile, stir arrowroot into cold water and add to boiling broth to thicken. Goes well served over brown rice with a side vegetable.