EASY COCONUT CURRY CHICKEN

This healthy version of an Indian favorite is perfect when you’re crunched for time.

Prep Time:    5 minutes

Serves:           Four

Ingredients:

  • 3 Tbs. coconut oil, melted
  • 2 Tbs. mayonnaise
  • 2 Tbs. lemon juice
  • 2 tsp. high quality curry powder
  • 1 tsp. ground ginger
  • ¾ tsp. sea salt
  • Fresh ground pepper or cayenne pepper, to taste
  • 2 lbs. chicken legs or thighs, skin-on, bone-in (may use skinless,boneless thighs)

Directions:

  • Preheat oven to 400°F.
  • In small bowl, combine coconut oil, mayonnaise, lemon juice, curry powder, ginger, salt, and pepper, and whisk to form a smooth sauce.
  • Arrange chicken in roasting pan or casserole dish. Generously brush tops and sides of each piece with sauce.
  • Roast until golden brown and cooked through, about 40 minutes.

 

This is a terrific dish for batch cooking. Consider doubling up the recipe and making it on Sunday for grab-and-go chicken all week. Chop up leftover chicken with a little mayo and lemon juice for a delicious chicken salad or reheat whole pieces for a quick warm and tasty meal. (The toaster oven, unlike the microwave, will keep the skin crisp.) Enjoy!

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