Ingredients
Scale
- 1.5 pounds boneless, skinless chicken thighs
- 1 medium onion (finely chopped)
- 4 cloves garlic (minced)
- 1 tablespoon fresh ginger (grated)
- 14 oz canned diced tomatoes
- 13.5 oz coconut milk
- 2 tablespoons curry powder
Instructions
- Chop the onion, mince the garlic and ginger, and cut the chicken into bite-sized pieces.
- Heat oil in a large skillet over medium heat and sauté onions until golden brown (about five minutes).
- Stir in minced garlic and grated ginger, cooking until fragrant (approximately one minute).
- Add chicken pieces to the skillet, stirring occasionally until browned on all sides (around seven minutes).
- Mix in curry powder, canned tomatoes, and coconut milk; bring to a gentle simmer.
- Let the curry simmer on low heat for about twenty minutes until thoroughly cooked. Serve over rice or with naan.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 430
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 27g
- Cholesterol: 115mg