Ingredients
Scale
- 1 lb boneless skinless chicken thighs
- 1 can (14 oz) full-fat coconut milk
- 2 tbsp curry powder
- 1 tsp grated fresh ginger
- 3 minced garlic cloves
- 1 medium onion
- 2 tbsp low-sodium soy sauce
Instructions
- Cut chicken thighs into bite-sized pieces and season with salt and pepper.
- Heat oil in a large skillet over medium heat. Sauté chopped onions until translucent. Add garlic and ginger; cook until fragrant.
- Increase heat slightly, add chicken, and cook until browned on all sides (about 5 minutes).
- Sprinkle curry powder over the chicken and stir for one minute.
- Pour in coconut milk and soy sauce; bring to a gentle simmer for about 10 minutes until thickened.
- Serve over jasmine rice or naan, drizzling extra sauce on top.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Tropical
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 414
- Sugar: 3g
- Sodium: 640mg
- Fat: 24g
- Saturated Fat: 20g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 31g
- Cholesterol: 95mg