Ingredients
Scale
- 1 lb boneless, skinless chicken thighs
- 1 cup plain yogurt
- 4 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 14 oz canned diced tomatoes
- 1 cup coconut milk
- 2 tbsp curry powder
Instructions
- Marinate the chicken by combining yogurt, minced garlic, grated ginger, curry powder, salt, and lemon juice in a bowl. Add the chicken and coat well; refrigerate for at least 1 hour or overnight.
- Preheat your oven to broil. Arrange marinated chicken on a rack over a baking sheet and broil for about 15 minutes until cooked through and slightly charred.
- In a skillet over medium heat, sauté chopped onions until translucent. Stir in canned tomatoes and coconut milk; simmer for 5 minutes.
- Add grilled chicken to the sauce along with additional curry powder if desired; simmer on low heat for another 10 minutes.
- Adjust seasoning if necessary, add fresh cilantro before serving.
- Serve alongside basmati rice or naan bread.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Broiling
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 380
- Sugar: 8g
- Sodium: 640mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg