Ingredients
Scale
- 1 lb boneless, skinless chicken thighs
- 1 medium onion, diced
- 4 garlic cloves, minced
- 1-inch piece fresh ginger, grated
- 2 tbsp curry powder
- 1 can (13.5 oz) coconut milk
- 2 tbsp vegetable oil
- Salt and pepper to taste
Instructions
- Chop the chicken into bite-sized pieces.
- In a large skillet, heat vegetable oil over medium heat. Add diced onion and sauté until translucent (about 5 minutes).
- Stir in minced garlic and grated ginger; cook for 1 minute until fragrant.
- Increase heat slightly, add chicken pieces, and sauté until browned (7-10 minutes).
- Sprinkle curry powder over the chicken and pour in coconut milk; stir well.
- Reduce heat to low, cover, and let simmer for 20 minutes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 6g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 16g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 100mg