Ingredients
Scale
- 1 lb boneless chicken thighs (cut into bite-sized pieces)
- 1 medium yellow onion (chopped)
- 3 garlic cloves (minced)
- 1-inch piece of fresh ginger (grated)
- 1 can (14 oz) crushed tomatoes
- 1 can (13.5 oz) full-fat coconut milk
- 2 tablespoons curry powder
- Fresh cilantro (for garnish)
- Salt and pepper (to taste)
Instructions
- Heat oil in a large pot over medium heat. Sauté chopped onions until golden brown.
- Add minced garlic and grated ginger; sauté for 1-2 minutes until fragrant.
- Stir in chicken pieces, coating them with the aromatics.
- Sprinkle curry powder, salt, and pepper; add crushed tomatoes with juice; stir well.
- Pour in coconut milk and mix until smooth.
- Bring to a gentle boil, reduce heat to low, and simmer uncovered for 20-30 minutes.
- Serve hot over rice or naan, garnished with fresh cilantro.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 6g
- Sodium: 580mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 90mg