Coconut Curry Chicken (Organic) with pan seared Zucchini


This is my dinner tonight – YUM!


  • Certified Organic Chicken Legs
  • Curry and Tumeric Powder
  • Coconut Milk/Cream
  • Sea Salt
  • Basil
  • Garlic and Onion
  • Zuchini
  • Olive oil
  • Paprika
  • Lemon Pepper

Saute Garlic and Onion in large stock pot, Throw raw chicken legs in bowl, season with Curry Powder, Sea Salt, Lemon pepper, and Paprika, add a tbsp of olive oil and stir chicken in bowl to spread seasonings.

Once covered and onions and garlic have sweated – add chick to stock pot and let sear on each side until lightly golden (turn) and repeat. 

Add freshly cut basil to the pot, stir in 1/4 cup coconut milk (canned).


Turn down heat to a simmer and cover – cook for about 20 minutes (until chicken is tender).


Cut zucchini and add lemon pepper, olive oil and Sea Salt, stir in a bowl to cover seasoning. Throw in frying pan on Medium high heat until browned on each side. Serve!

This serves 6 calories count coming soon (most likely under 250-300).


~Koncious Kitchen



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