Ingredients
Scale
- 1 lb boneless, skinless chicken thighs
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons curry powder
- 1 can (14 oz) coconut milk
- 2 tablespoons tomato paste
- Fresh cilantro, for garnish
- Juice of 1 lime
- Salt and pepper to taste
Instructions
- Prepare your ingredients by chopping the onion, mincing the garlic, and grating the ginger.
- In a large pot over medium heat, sauté the onion in oil until translucent. Add garlic and ginger; cook until fragrant (about 2 minutes).
- Add chicken thighs along with curry powder, salt, and pepper. Stir until chicken is well-coated.
- Pour in coconut milk and tomato paste; stir to combine. Bring to a gentle boil, then reduce heat and let simmer for 20-25 minutes.
- Just before serving, stir in lime juice and sprinkle with chopped cilantro.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Simmering
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 370
- Sugar: 4g
- Sodium: 680mg
- Fat: 24g
- Saturated Fat: 16g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 27g
- Cholesterol: 110mg