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Coconut Curry Chicken Recipe

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This recipe for Coconut Curry Chicken, by , is from The Fair Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Momma

Category:
Category:

Ingredients:  
Ingredients:  
3 lbs boneless, skinless chicken breasts or thighs
2 Tbsp coconut oil, divided
1 small onion, diced
1 5 oz package of mushrooms
3 cloves garlic, minced
1Tbsp curry
1 Tbsp ground cumin
1Tbsp cinnamon
1 tsp salt
2 Tbsp red curry sauce
1 can coconut milk, full fat

Directions:
Directions:
Sprinkle chicken with salt and pepper.
Add 1 Tbsp coconut oil to a skillet over med-high heat. Briefly sear chicken on both sides and set aside.
Add 1 Tbsp coconut oil to skillet and saute the onion and mushrooms until soft. Add garlic and stir for about 30 seconds.
Stir in the curry, ground cumin, cinnamon, and salt.
Once blended, add curry sauce and coconut milk until all are incorporated

Transfer everything to a crockpot and cook on low heat for 4 hours.

For instant pot cook for 20 minutes at high pressure. Allow natural pressure release for 10 minutes.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
15 minutes

 

 

 

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