Ingredients
Scale
- 1.5 lbs boneless chicken thighs
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp curry powder
- 1 can (14 oz) diced tomatoes
- 1 can (13.5 oz) full-fat coconut milk
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Prepare ingredients by chopping onions, garlic, and ginger.
- In a large skillet over medium heat, add oil and sauté onions until translucent. Add garlic and ginger; cook until fragrant.
- Add chicken thighs to the pan; brown on all sides for about 5 minutes. Season with salt and pepper.
- Stir in curry powder and cook for an additional 2 minutes.
- Pour in diced tomatoes and coconut milk; stir well and bring to a gentle simmer.
- Allow the curry to bubble gently for about 20 minutes until thickened, stirring occasionally.
- Garnish with fresh cilantro before serving over rice or with naan.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Sautéing
- Cuisine: Indian
Nutrition
- Serving Size: Approximately 1 cup (240g)
- Calories: 360
- Sugar: 5g
- Sodium: 650mg
- Fat: 24g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 29g
- Cholesterol: 110mg