Chicken Coconut Curry

6 servings/2 hours

INGREDIENTS

• 2 pkgs boneless skinless chicken thighs

• 2 T flavorless oil, I use avocado oil

• 1 yellow onion, diced

• 4 cloves garlic, chopped

• 1 14.5 oz can coconut milk

• 1 14.5 oz can fire roasted tomatoes, I used 1 ⁄ 2 the can

• 1 1 ⁄ 2 cups chicken stock

• 1 14.5 oz can chick peas and liquid

• 2 T curry powder

• Salt and Pepper to taste

Preheat oven to 325°

DIRECTIONS

1. In a large dutch oven or heavy bottom soup pot, heat oil over medium high heat.

2. Once hot, place (patted) dry, seasoned chicken top side down.

3. Brown on both sides and remove from pan.

4. Add onion and garlic, season with salt and pepper.

5. Saute onions until soft

6. Add chicken stock and scrape up all browned bits off the bottom of the pan.

7. Let simmer until reduced by half, then add coconut milk, tomato, chick peas with liquid, and curry. Stir to combine.

8. Add chicken and juices back to pot. Chicken should be almost submersed. If needed add more chicken stock.

9. Bring to a boil and then place in the oven on 325 for 1 1⁄2 hours. When done chicken should easily shred.

10. Serve over rice, quinoa, spaghetti squash or eat alone.

    Enjoy!