Ingredients
Scale
- 2 pounds boneless, skinless chicken thighs
- 1 large onion, finely chopped
- 4–5 garlic cloves, minced
- 1 thumb-sized piece of fresh ginger, grated
- 1 can (13.5 oz) full-fat coconut milk
- 2 tablespoons curry powder
Instructions
- Prepare all ingredients by washing and chopping the chicken, onions, garlic, and ginger.
- In a skillet over medium heat, sauté onions in oil until translucent (about 5 minutes). Add garlic and ginger; cook for an additional minute.
- Add diced chicken thighs and season with salt and pepper. Cook until browned on all sides (7-10 minutes).
- Stir in curry powder to coat the chicken evenly, then pour in coconut milk and bring to a gentle simmer.
- Reduce heat to low and let simmer for about 20 minutes, stirring occasionally until flavors meld.
- Serve hot with steamed rice or naan.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup of Chicken Curry (approximately 240g)
- Calories: 306
- Sugar: 3g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 12g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 3g
- Protein: 27g
- Cholesterol: 80mg