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.
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