Baked Curry Chicken Topped With Peanuts & Cilantro – a delicious recipe with chicken, tomatoes, coconut oil, celery stalks, onion, garlic. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Preheat your oven to 375 degrees. Place 4 chicken thighs skin-up in a baking dish. Season with salt & pepper. Chop up the celery, onion, and garlic. Heat coconut oil in a saute pan over medium heat and add the celery and onions. Cook for about 10 minutes. Add the garlic, cook for 2 more minutes, then add the curry, chili powder, and paprika. Stir in the spices and add the can of tomatoes. Simmer for about 5 minutes, then remove from heat. Pour the sauce over the chicken, covering all the sides. Cover the dish with foil and bake for 50 minutes. Remove from the oven and serve each chicken thigh with an extra scoop of sauce on top. Garnish with chopped cilantro and a sprinkle of peanuts.
2
Tip: If you have the funds, buy organic chicken.
251
kcal
Calories
13
g
Fat
9
g
Carbs
26
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 12 ingredients. The key ingredients include: 4 chicken thighs (bone in, skin on), 1 can diced tomatoes (about 14 oz.), 1 tbsp. coconut oil, 2 celery stalks, and more.
Yes, Baked Curry Chicken Topped With Peanuts & Cilantro falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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