Name: Baked Curry Chicken with Creamy Coconut Sauce & Chili-Lime Veggies
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 6 medium carrots; 1 ½ medium heads cauliflower; 1.36 kg chicken thighs, boneless skinless; 1 small bunch cilantro; 1 ½ (398 ml) cans coconut milk; 6 cloves garlic; 3 (2 ½ cm) pieces ginger root; 1 ½ limes; 1 ½ red chili peppers; black pepper; curry powder; salt; turmeric, ground; virgin coconut oil

Baked Curry Chicken with Creamy Coconut Sauce & Chili-Lime VeggiesBaked Curry Chicken with Creamy Coconut Sauce & Chili-Lime Veggies — a 40-minute dinner recipe with 14 ingredients, serving 6.Ingredients

6 medium carrots

1 ½ medium heads cauliflower

1.36 kg chicken thighs, boneless skinless

1 small bunch cilantro

1 ½ (398 ml) cans coconut milk

6 cloves garlic

3 (2 ½ cm) pieces ginger root

1 ½ limes

1 ½ red chili peppers

black pepper

curry powder

salt

turmeric, ground

virgin coconut oil

Instructions

Preheat oven to 230°C (450°F).

Wash and dry the fresh produce.

Separate each cauliflower into bite-sized florets and cut stems into smaller pieces. Divide between two large baking sheet pans.

Peel, trim, and slice carrots crosswise into ¼-inch thick rounds. Add to the baking sheets with the cauliflower.

Peel and mince garlic. Add to the baking sheets along with oil, salt, and pepper (if coconut oil is solid, melt in a medium saucepan over low heat). Stir to coat the veggies, then spread out in an even layer.

Pat chicken dry with paper towels and season with spices on both sides. Nestle chicken into the veggies on the baking sheets.

Place baking sheets in the oven and roast, stirring veggies and flipping chicken halfway through, until veggies are tender and chicken is cooked through, 20-25 minutes.

Meanwhile, peel and mince ginger and additional garlic. Place both in a medium saucepan along with coconut milk and spices. Stir to combine the sauce.

Set pan over high heat and bring sauce to a boil. Once boiling, reduce heat to medium-low and simmer, stirring occasionally, until reduced by half, 8-10 minutes. Remove from heat.

While the sauce is simmering, thinly slice chili peppers into rings; seed and remove ribs with a spoon to reduce spice level. (Be careful with chili peppers; do not touch your eyes and ensure you wash your hands after handling or wear gloves while preparing.) Place in a small bowl.

Zest and juice limes into the bowl with the chili pepper.

Shave cilantro leaves off the stems; discard stems and mince the leaves. Add to the bowl and stir to combine.

Once the veggies are tender, remove from oven and transfer chicken to a plate. Sprinkle chili-lime mixture over the veggies and toss to coat.

To serve, divide chicken and veggies between plates; spoon coconut sauce over chicken. Enjoy!

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