Description
Savor the rich flavors of this easy Indian curry chicken, made with tender chicken thighs and a blend of aromatic spices in creamy coconut milk.
Ingredients
Scale
- 1 pound boneless chicken thighs
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 can (13.5 oz) coconut milk
- 1 can (14.5 oz) diced tomatoes
- 2 teaspoons cumin
- 2 teaspoons coriander
- 1 teaspoon turmeric
- Fresh cilantro, for garnish
- Juice of 1 lemon
- Salt and pepper to taste
Instructions
- Heat oil in a large pot over medium heat. Sauté chopped onions until golden brown (about 5-7 minutes).
- Add minced garlic and ginger; stir for another 1-2 minutes until fragrant.
- Mix in cumin, coriander, and turmeric, then add canned tomatoes. Let simmer for 5 minutes.
- Nestle chicken thighs into the pot, pour in coconut milk, and simmer gently for 20 minutes until cooked through.
- Stir in fresh cilantro and lemon juice before serving hot over rice or with naan.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Simmering
- Cuisine: Indian
Nutrition
- Serving Size: Approximately 1 cup (240g)
- Calories: 380
- Sugar: 6g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 16g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 95mg