Chicken Leg Curry Coconut Milk

Place a rack in top third of oven.

Chicken leg curry coconut milk. This will look like a lot of liquid but it will reduce in the oven. Dried flakes of chili pepper ½ tsp. Stir in the curry powder and lime juice.

2 sprig of thyme. 200 ml coconut milk sub with coconut cream or regular milk for a non-coconut finish 3-4 cups water to cover the chicken amount will vary. 50g1¾oz baby spinach or pak choi thickly shredded.

It can be found in most major grocery stores in the US. 1 tbsp ginger finely chopped. Can of coconut milk 1.

Add the coconut milk brown sugar fish sauce and 2 cups of water and bring to a gentle simmer. Return the chicken to the pot and add in the coconut milk. Continue heating the coconut milk blend while in a separate skillet sauté the garlic and the onions with the cooking oil of choice.

Feel free to adjust the cayenne pepper if you like more or less heat. Add the marinated chicken and stir to release the spices into the onion. Cook tender chicken meat with spicy herbs and add to all this splendor a fresh fruit accent of peach salsa.

1 cup water or coconut milk. Add the chicken thighs back into the coconut curry sauce skin-side up and allow to simmer. Cover and simmer for about 15 minutes until the chicken is.