Ingredients
Scale
- 1 lb boneless chicken thighs
- 1 inch fresh ginger, minced
- 4–5 garlic cloves, minced
- 2 tablespoons curry powder
- 1 can (13.5 oz) full-fat coconut milk
- 1 can (14.5 oz) chopped tomatoes
- 1 medium onion, chopped
- 2 tablespoons vegetable oil
- Fresh cilantro for garnish
Instructions
- Heat vegetable oil in a large pot over medium heat. Sauté chopped onions until golden brown, about 5 minutes.
- Add minced garlic and ginger; stir for 1-2 minutes until fragrant.
- Stir in curry powder, salt, and pepper. Add diced chicken thighs; cook until no longer pink, about 5-7 minutes.
- Pour in chopped tomatoes and coconut milk; stir well and simmer on low heat for 20 minutes.
- Taste and adjust seasoning as needed. Serve hot garnished with fresh cilantro.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 370
- Sugar: 6g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 18g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 125mg