Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (1 lb)
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp curry powder
- 1 can (13.5 oz) coconut milk
- 2 tbsp vegetable oil
- Salt and pepper to taste
- Fresh cilantro (optional, for garnish)
- Lime wedges (optional, for serving)
Instructions
- Cut chicken breasts into bite-sized pieces.
- In a large pot over medium heat, warm vegetable oil. Add onions and sauté until translucent (about 5 minutes).
- Stir in minced garlic and grated ginger; cook until fragrant (1-2 minutes).
- Add curry powder and toast for about 1 minute.
- Toss in chicken pieces and cook until they turn white (5-7 minutes).
- Pour in coconut milk and simmer for 15-20 minutes until the chicken is tender.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Simmering
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 380
- Sugar: 3g
- Sodium: 520mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 100mg