If you’re not sure if you like curry or if you’ve tried it and on the fence, this is a good dish to start experimenting on. It’s lightly flavored with curry but combined with other Indian and Asian spices that blend nicely. Give it a try!!
First prep the chicken and season it with salt, pepper and brown rice flower. If you don’t have brown rice flour, feel free to use whatever kind you have in your pantry. Sear the things skin side down in coconut oil until they become brown and crispy in a Dutch oven. Flip and repeat on the other side.
Prep the veggies and sautee them in the same pot as the chicken. I used a whole white onion, red bell pepper and king oyster mushrooms. Again, feel free to use what you like if you don’t want these exact ingredients. Half way through add two stalls of lemongrass, fresh ginger and fresh garlic.
Add coconut milk, curry paste, sambal oelek (or any chili garlic sauce), a good amount of curry powder, ground turmeric and S & P. Bring to a simmer.
Nestle the chicken breasts back in and bake in the ove with the lid on at 275 for 2 hours.
What you’ll need:
- 4 bone in chicken thighs
- 8 oz king oyster mushrooms, chopped
- 1 medium sweet onion, chopped
- 1 red bell pepper, chopped
- 2 stalks lemongrass
- 2 tsp fresh ginger, grated
- 3 cloves garlic, diced small
- 2 Tbls brown rice flour
- 2 Tbls Coconut oil
- 1 can coconut milk
- 2 Tbls Curry powder
- 2 Tbls turmeric
- 1 Tbl Curry paste
- 1 Tbls Sambal oelek and more for topping (optional)
- 2 cups dry jasmine rice
- Cilantro, chopped for topping (optional)
- Green onion, chopped for topping (optional)
Put everything over some rice, I prefer jasmine rice, and top with fresh cilantro, green onions and/or chili garlic sauce for an extra kick.