Description
Experience the warmth of tender chicken enveloped in a rich, creamy coconut sauce infused with Indian spices.
Ingredients
Scale
- 1 lb boneless, skinless chicken thighs or breast
- 2 medium onions, diced
- 2 medium tomatoes, diced
- 1 can (13.5 oz) coconut milk
- 2 tbsp garam masala
- 1 tsp turmeric
- 1 tsp cumin
- 1 tsp coriander
- 1 tbsp fresh ginger, minced
- 1 tbsp garlic, minced
- Salt and pepper, to taste
- Fresh cilantro, for garnish
Instructions
- Prep your ingredients: Dice the onions, mince ginger and garlic, and chop chicken into bite-sized pieces.
- Sauté aromatics: Heat oil over medium heat, add onions, and cook until golden, about 5 minutes. Stir in ginger and garlic for another minute.
- Add the spices: Toss in turmeric, cumin, and coriander, letting them bloom for a minute.
- Incorporate the chicken: Add chicken pieces and sear until browned, about 4-5 minutes.
- Combine tomatoes and coconut milk: Stir in tomatoes and coconut milk, then simmer for 20-30 minutes until chicken is tender.
- Finish with garam masala: Just before serving, mix in garam masala and adjust seasoning.
- Serve & enjoy: Ladle into bowls, garnish with cilantro, and sprinkle with chili flakes if desired.
Notes
Make-ahead: Curry tastes even better the next day! Store in the fridge for up to three days. For convenience, use an Instant Pot for quicker cooking.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 4g
- Sodium: 500mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 100mg