Creamy Coconut Chicken

Step 1

Season the chicken thigh with salt and pepper, turmeric, paprika, and garlic powder.

Step 2

Drizzle in around 1 tbsp of oil in a pan, and turn the heat up to medium-high. Once the pan is hot, add the chicken skin side facing down and pan-fry for 3 minutes on each side. Remove and set aside.

Step 3

In the same pan, saute sliced onion and mushroom in the chicken oil for 2-3 minutes.

Step 4

Next, add minced garlic, curry powder, tomato paste, and garam masala. Saute and mix.

Step 5

Add the chicken skin side facing up, and pour in coconut milk. Make sure the chicken is fully coated in the sauce.

Step 6

Put the lid on and let it cook on medium heat for 10 minutes. Enjoy with hot rice!