Ingredients
- can coconut milk (we’ll use the liquid, + one tablespoon or so of the cream
- six chicken thighs
- two tablespoons fresh chopped cilantro
- 1/4 cup onion
- 1/4 cup bell pepper
- 2 tbsp red curry powder
- 2 serrano peppers (less if you are sensitive to heat)
- naan (to serve)
- 1/4 cup or more mayo
Directions
- dice the chicken thighs
- not adding the cream, take a can of coconut milk and add the liquidy part as braising liquid for some extra flavor. Add curry paste and mix until the coconut milk/curry sauce has evenly coated the chicken
- cook the chicken stirring frequently on med-low for up to 50 minutes, until the chicken is falling apart and all the liquid has evaporated
- while chicken cooks, dice onion and peppers and add wring each in a paper towel to catch excess moisture
- when chicken is done, add to a bowl and pull apart with forks. It is time consuming but important to do thoroughly so the mixture isn’t too wet from the onion/bell pepper
- add mayo, cilantro, pepper, onion, and coconut cream and stir thoroughly