Chicken Thighs in Thai Coconut Curry


1 lb. Chicken Thighs, bone in or boneless

1 can coconut milk, I use Thrive Market

1 can tomato sauce 

1 T Curry Powder mix of choice, I love Vindaloo Curry from Penzey

1 tsp sea salt

1/2 tsp ground black pepper

1 T dried onion flakes, or 1/2 onion chopped


Add all ingredients into an Instapot and set to the poultry setting. Serve over cauliflower mash or alongside cole slaw.

Alternatively, brown the chicken thighs in 1 T grass-fed butter or avocado oil. Add all additional ingredients and cook over medium until the chicken is cooked through. Approximately 15 minutes.