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Coconut Chicken Curry

cooking.nytimes.com
  • 60 minutes
  • Serves 4

INGREDIENTS

2 1/2 lb

chicken thighs

1 tbsp

ground paprika

1/2 tsp

ground turmeric

2 tsp

kosher salt

1/3 cup

canola oil

2

onions

4

garlic cloves

13 oz

coconut milk

1 1/2 tbsp

fish sauce

1 tsp

madras curry powder

1/2 tsp

ground cayenne

1 serving

rice

1 cup

cilantro sprigs

1

lime

1 person Recommend This Recipe