Ingredients
- ½ teaspoon paprika
- 1 pc. onion sliced
- 1 teaspoon garlic minced
- 1 tablespoon curry powder
- 1 cup tomatoes
- 2 teaspoon salt
- 2 tablespoon Coco Treasure Organics Extra Virgin Coconut Oil
- 3 pcs. zucchini sliced thickly
- 8 pcs. chicken thighs
- 30 ounces fresh coconut milk
- Cilantro for garnishing
Make it step by step
- In a stock pot, put the coconut oil and set to high heat.
- Cook the chicken until both sides turn brown. Remove from the pan and then set aside.
- Using the remaining oil in the stock pot, sauté the zucchini and onion until brown. After which, add the paprika, garlic, salt, and curry powder. Cook for 30 seconds.
- Put the chicken back to the pot together with the fresh coconut milk. Allow to boil.
- Reduce the heat and cover the stock pot. Let it simmer until the chicken becomes tender.
- Pour in the tomatoes and cook for 5 minutes more.
- Serve hot. Garnish with cilantro.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Coco Treasure, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.