5 minutes prep + 45 minutes cook time
Serves 6
Ingredients:
6 chicken thighs, bone in, skin on
Salt and pepper
1 14 oz. can coconut milk
1 small onion, peeled and roughly chopped
1 Tbsp. minced garlic
1/2 cup fresh cilantro
2 Tbsp. curry powder
1 tsp. salt
Make Dinner:
Preheat oven to 350 degrees. Arrange chicken thighs in a 13 x 11 baking pan. Season with salt and pepper. Combine coconut milk, onion, garlic, cilantro, powder and salt in the blender for 10 seconds. Pour 1/2 of sauce over chicken. Bake chicken for 45 minutes at 350 degrees. While chicken is cooking, heat remaining sauce in a small sauce pan over medium low heat until heated through. Set aside. Serve chicken over steamed rice topped with additional Coconut Curry sauce.