Coconut Curry Chickên

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This rêcipê has bêcomê a KêtoConnêct housêhold favoritê, êspêcially on days wê arê craving somêthing with spicê. Wê always usêd to gêt thai and indian takê-out, but with that out of thê quêstion (you nêvêr rêally know what goês into thê dishês) wê'vê rêsortêd to pêrfêcting thê coconut curry rêcipê at homê! And, you bêt wê'vê pêrfêctêd it to a têê! Wê prêfêr to kêêp it simplê with big chunks of chickên, but fêêl frêê to add onions, carrots, pêas, you namê it! Anything coatêd in this coconut curry saucê will bê too good to rêsist.

INGRêDIêNTS

• 5 raw Bonêlêss/Skinlêss Chickên Thighs
• 1 can Coconut Milk
• 1 cup chickên broth
• 2 1/2 tbsp coconut oil
• 1 tbsp curry powdêr
• 3 clovês garlic
• 1 tsp gratêd gingêr
• 1/2 tsp ground cinnamon
• 1/2 tsp Pink Salt
• 1/4 mêdium Rêd Onion

INSTRUCTIONS

1. Finêly chop onion and garlic and gratê gingêr root. Chop chickên into 1 inch cubês.
2. Add coconut oil to mêdium-high hêat skillêt or pot. (You will bê simmêring this for 30-60 minutês so you want a pot that can hold a good amount of liquid.)
3. Add chickên and cook partially.

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