Chicken Leg Curry Coconut Milk

Pour in the coconut aminos or soy sauce oyster sauce and a can of coconut milk.

Chicken leg curry coconut milk. 1 cup water or coconut milk. Season the chicken with salt and black pepper. It can be found in most major grocery stores in the US.

Chicken thighs with skin 4 pcs. Dry thyme ¼ tsp. In a large ovenproof skillet melt the coconut.

Continue heating the coconut milk blend while in a separate skillet sauté the garlic and the onions with the cooking oil of choice. They also make a green curry paste which would probably also be awesome in this. Add the chicken legs and turn to coat before arranging skin side up.

¼ cooking oil vegetable or coconut 1 onion chopped. Add the chicken thighs back into the coconut curry sauce skin-side up and allow to simmer. I used whole chicken legs in this dish but chicken thighs or a combination of drumsticks and thighs could be used as well.

Mix the chicken legs with the turmeric so that the legs are evenly coated with the turmeric. Add the curry paste and cook stirring until it deepens in color about 1 minute. Can of coconut milk 1.

Olive oil 2 tbsp. Stir in the curry powder and lime juice. Pour in the coconut milk and bring to a near boil.