8cupsmixed vegetablesbroccoli, cauliflower, carrot, not frozen
1small sweet yellow onionchopped
2large garlic clovesminced
1can coconut milk or coconut cream14 ounces
2tablespoonspowdered yellow curry
salt & pepper to taste
optional: coconut oil
If you don't have a large broiler safe pot or pan, then start by lightly browning the tops of the chicken thighs in coconut oil on the stove top. Set browned chicken aside. If you will be using a broiler safe pot or pan, skip this step.
In an upright blender or with your immersion blender, combine the coconut milk and curry powder. Set aside.
Add mixed vegetables, mushrooms, onion, and garlic to a (preferably broiler safe) pot or pan. Stir gently, then pour all but 1/2 a cup of the coconut curry mixture over top.
Place chicken thighs over the veggies and top with the remaining coconut curry mixture.
Cover and bake on center rack at 425 degrees for 35 - 45 minutes. If using a broiler safe dish, uncover and broil 3 - 5 minutes until chicken is browned.
Calories are automatically generated. For best results calculate based on your exact ingredients.
One Pot Chicken and Vegetable Curry https://www.mamalovesfood.com/one-pot-chicken-vegetable-curry-recipe/