This is really not pretty, but it’s really easy, simple, and yummy. I made butternut squash soup (recipe HERE) and wanted a protein to go with it. Keeping with the same flavor palette, I made this simple, yet very flavorful little concoction. As much as I love getting creative in the kitchen, there’s something to just straight forward simple food. We absolutely love plain old chicken and rice in my house… and always with a kick of some sort. This time, it’s a spicy southern Asian kick!!
Serves 2 (large servings)
INGREDIENTS
chicken thighs, boneless/skinless, approx. 5-6 pieces
2-3 tbsp coconut milk (regular, not light)
1/2 tsp curry powder
1/2 tsp ground cumin
1/4 tsp paprika
1/8 tsp coriander
1/8 tsp red pepper flakes
1/8 tsp ground ginger
1/8 tsp cayenne pepper (this makes is spicy- use less if don’t want heat)
1/4 tsp salt
1/8 tsp pepper
ghee (or butter), 1-2 tbsp, your call
(I’m making this picture of the chicken super teeny- no one
likes looking at raw chicken, that I’m aware of anyway)
Clean and trim the extra fat off of chicken pieces
In a large bowl, mix together coconut milk and spices
If you want to taste- this is the time- adjust as desired
Toss in chicken piece- coat completely
In a large pan, heat ghee (or butter) over medium heat
Lay chicken down and cook for about 7 minutes, until golden, and flip
Cook other side for about 5-7 more minutes, until golden brown and completely cooked
Since the cooking time will vary depending on the size of the
chicken thighs, check it early and cook more as needed
You want them browned yet tender!!
Serve over rice and enjoy!!
