A hub for all things to do with design, furniture painting, photography, style, event planning [and some foodie bits for good measure].  

Testing New Recipes: Quick Curried Chicken Thighs with Coconut Lime Rice

I recently picked up a pair of cookbooks, since I'm looking to learn new techniques for cooking healthier. This pair of cookbooks, both written by blogger Danielle Walker, are focused on cooking for various health conscious diets, including paleo, gluten free, grain free and dairy free.  My mom and I have been testing recipes for a few weeks now, and I must say, I'm very rarely missing all the typical ingredients I would normally use.  Everything we've made is simple and delicious. Since I very rarely follow recipes exactly as they're listed [I'm a constant improvisor!], I adapted my curried chicken recipe after a more Mexican inspired dish she created. The coconut lime rice, on the other hand, is almost exactly taken from her cookbook, Against All Grain: Delectable Paleo Recipes to Eat Well & Feel Great.

I created this chicken dish on the fly when I realized I needed to make dinner at the house and didn't specifically go out and buy ingredients for a recipe.  I knew I had chicken thighs in the fridge, so I breezed through the cookbooks until I found something that used thighs as well.  I saw hers was a slow cooker recipe and involved a tomatillo salsa, so I opted to change things up quite a bit.  Here's the recipe [I'm recommending the exact shortcut ingredients I used, but feel free to sub in your own options!]:

Quick Curried Chicken Thighs

  • 4-6 Bone in chicken thighs with skin on [but I think in the future I'll test this sans skin to up the healthy factor even more]
  • 1 tablespoon coconut oil
  • 1 tablespoon red curry powder
  • 1 tablespoon yellow curry powder
  • 1 teaspoon turmeric
  • 1 teaspoon kosher salt [or more or less to taste]
  • fresh cracked pepper, to taste
  • 1 shallot, sliced [optional, or use half a small onion and finely chop]
  • 2 garlic cloves, minced
  • 1 cup Pace Picante Sauce in Mild [just what I had on hand, but any saucey salsa [SAUCEY!] will do]
  • 1/2 cup coconut milk


  • Combine all the spices and salt and rub the thighs with the mixture. Heat the coconut oil on medium high heat in a large pan [I use my Le Creuset 3.5qt braiser pan, as I do for almost EVERYTHING I cook!].
  • Brown chicken, skin side down, for 3-4 minutes per side, or until both sides are golden brown.  Some pans can burn the spices a bit, so check on your chicken and turn the heat down to medium if necessary.  Add the shallots and garlic to the pan and toss. With heat on medium low, pour salsa and coconut milk into pan and stir to combine.  Cover and simmer on the lowest heat setting for at least 10 minutes [I think I left mine cooking for almost 20 while I worked on the rice]. Serves 2-3 This dish is great reheated and only gets better with time!

Coconut Lime Rice [adapted from Against All Grain]

  • 1/2 head cauliflower, cut into florets
  • 1 tablespoon coconut oil
  • 2-3 tablespoons coconut milk
  • juice of one lime
  • 1 teaspoon honey [optional, but adds a nice depth to this dish!]
  • 1/2 teaspoon kosher salt


  • Place cauliflower in food processor fitted with a grating disc [creates the perfect rice grain texture!].  You can also use a cheese grater to do this, but it's a little more time consuming! [worth it though, I promise!]
  • heat the oil in a large skillet over medium-high heat
  • add the cauliflower and salute for 5 minutes
  • add the rest of the ingredients and cook for another 15-20 minutes, until the liquid is absorbed and the cauliflower is tender.

I can't believe how much I LOVE this recipe! I can see myself pairing this dish with all sorts of recipes.  Serves 2-3