Coconut Curry Chicken

In a large glass mixing bowl place:

1 can of Coconut Milk (or if you can find Cream go for that!)  Don't use Light Coconut Milk, check the coconut content, cheaper cans will have more water. It will seem thick but with heat it thins.
2 crushed garlic cloves
5 slices ginger root
3 TBSP curry powder
1 tsp (give or take) cayenne powder
1/2 tsp Bay Leaves
1 tsp Garlic Powder
1 tsp Paprika
1 tsp Coriander
2 tsp Cumin
1/2 tsp Tumeric
1/2 tsp salt
1-2 tsp sugar

Whisk together until well blended..

Chopped bell pepper (color of your choice)
1/4 cup diced onion
1 grilled Portobello mushroom, sliced (stem removed, wipe down with a damp paper towel, rub with a small amt olive oil, bake in an oven at 450 for 12-15mins)
1/2 Zucchini sliced in 1/4-1/2 inch slices

And in a large glass baking dish:

Place Chicken (I used chicken thighs, but since the skin was providing too much oil I would recommend a boneless, skinless chicken item) 

Place veggies

Pour coconut curry sauce on top and attempt to cover it all.  

Bake at 425 for 55mins total - 30mins with tinfoil to keep the chicken moist, basting the chicken frequently
(if this were a skillet dinner which I make with diced Firm Tofu I'd add cauliflower, tomatoes, broccoli and eggplant and sliced carrots)


I personally prefer a sweeter curry than a salty one, and I enjoy the heat of chili flakes or cayenne. But add this as you go - taste the sauce before placing with the chicken if you will.