Description
A comforting and flavorful curry chicken dish.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 tbsp olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 tbsp grated fresh ginger
- 2 tbsp curry powder
- 1 tsp ground cumin
- 1/2 tsp ground turmeric
- 1/4 tsp cayenne pepper (optional)
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 (13.5 oz) can full-fat coconut milk
- 1 tsp salt
- 1/2 tsp black pepper
- Fresh cilantro, chopped, for garnish
Instructions
- Heat olive oil in a large skillet or Dutch oven over medium-high heat.
- Add chicken pieces and cook until browned on all sides. Remove chicken from skillet and set aside.
- Add chopped onion to the skillet and cook until softened, about 5-7 minutes.
- Stir in minced garlic and grated ginger; cook for 1 minute until fragrant.
- Add curry powder, cumin, turmeric, and cayenne pepper (if using); cook, stirring, for 1 minute.
- Pour in diced tomatoes and their juices, scraping up any browned bits from the bottom of the skillet.
- Stir in coconut milk, salt, and black pepper. Bring to a simmer.
- Return the browned chicken to the skillet. Reduce heat to low, cover, and simmer for 20-25 minutes, or until chicken is cooked through and tender.
- Serve hot, garnished with fresh cilantro.
Notes
- Serve with rice or naan bread.
- Adjust cayenne pepper for desired spice level.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Dinner
- Method: Stovetop
- Cuisine: Indian-inspired
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8g
- Sodium: 600mg
- Fat: 28g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 120mg
Keywords: curry chicken, comfort food, easy dinner, chicken recipe, coconut milk, spices