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Succulent Chicken Curry

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Succulent chicken curry, simmered with aromatic spices and creamy coconut milk, is perfect for cozy dinners with family or friends.

  • Total Time: 40 minutes
  • Yield: Serves 4

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

  1. Prepare your ingredients by chopping the onion, mincing the garlic, and grating the ginger.
  2. In a large pot over medium heat, sauté the onion in oil until translucent. Add garlic and ginger; cook until fragrant (about 2 minutes).
  3. Add chicken thighs along with curry powder, salt, and pepper. Stir until chicken is well-coated.
  4. 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.
  5. Just before serving, stir in lime juice and sprinkle with chopped cilantro.
  • Author: Jennifer
  • 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