Chicken Thighs with Coconut Curry Sauce

Chicken Thighs with Coconut Curry Sauce

                             

Recipe By     :Ellen M. Ennis Davis
Serving Size  : 6    
Source:  "Pooka's What's for Dinner: Gluten Free with Attitude"
Copyright:"http://pookaswhatsfordinnergluttenfree.blogspot.ca/"
Cuisine       : Protein Entree
Categories    : Chicken, Dairy Free, East Indian, Egg free, Gluten Free


  6         chicken thighs -- (about 2lb)
             Salt and pepper to taste
  1         tablespoon  curry powder
  4         cloves  garlic -- crushed
  2         teaspoon  vegetable oil
  2         teaspoon  fresh ginger -- grated
  1         large  onion -- sliced
  2         ribs  celery -- sliced
  1 1/2   teaspoon  Chinese Chili Garlic Sauce
  1         red bell pepper -- sliced
  1         can  coconut milk
  1 1/2   teaspoons  corn starch
  1         handful  fresh cilantro -- chopped
  1         lemon -- juiced
  1         tablespoon  fish sauce -- or oyster sauce

Season chicken and place skin side down in a non-stick on low heat. Sauté the chicken 20 minutes per side, or until nicely browned and crispy.
Remove the chicken to a plate;

Add oil to skillet and heat to medium high, sauté onions until soft, stir in the bell pepper, garlic and curry, chilli-garlic paste and celery, cook for 4 more minutes.





In a small bowl mix whisk in the cornstarch with the coconut milk, add lemon juice and fish sauce, add to sauce pan and stir, reduce the heat to low. Simmer until lightly thickened.

Serve as sauce for the chicken with rice and vegetables   

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Per Serving : 333 Calories; 26g Fat (68.7% calories from fat); 18g Protein; 9g Carbohydrate; 2g Dietary Fiber; 79mg Cholesterol; 91mg Sodium.  Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat;1/2 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates.