One Pan Coconut Curry Chicken

Night two of my week of budget meals!

---

Ingredients

• 4 chicken thighs
• 2 tbs olive oil
• 1 tbs curry powder
• 1/2 tsp garlic salt
• 1 tsp cumin
• 1/2 tsp turmeric
• 1 1/2 cups white rice
• 1 tbs minced garlic
• 1 tbs minced ginger
• one large white onion
• 1 quart of chicken broth
• pinch of paprika
• pinch of red pepper flakes
• 1 tbs curry powder
• one can of full fat coconut milk
• 1/2 cup chopped mushrooms
• 4 green onions
• 1 tbs minced cilantro (optional if you don't like cilantro)
• limes to juice over the top

Instructions

1. in a little bowl mix together the curry powder, cumin, garlic salt, and turmeric, Cover your chicken thighs in the seasoning blend.
2. In a large cast iron pan heat up the olive oil and sautee your chicken thighs so they're brown on both sides and mostly cooked (it's fine if they're not completely cooked bc they'll cook more later). 
3. Remove the chicken thighs and set aside. Chop the onion and add to the oil with the garlic, ginger. Let everything brown and soften cooking on medium low for about 4 minutes. 
4. Add your rice (you can always add more oil if things seem dry). Sautee it a little then add your chicken broth to the pan along with the paprika, remaining curry, and red pepper flakes. Bring to a simmer and let cook covered for 10 min.
5. Add your coconut milk, chicken, and mushrooms. Bring to a simmer again and let cook until your rice is done about 10 min.
6. Top with the green onions, cilantro, and lime juice and enjoy!