EASY COCONUT CURRY CHICKEN

March 31, 2021

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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