Ingredients
- 1.5 lbs boneless chicken thighs
- 1 medium onion
- 3–4 garlic cloves
- 1 tbsp fresh ginger
- 14 oz can coconut milk
- 2 tbsp curry powder
- Salt and pepper to taste
- Cooking oil
Instructions
- Chop onions, mince garlic and ginger, and cut chicken into bite-sized pieces.
- Heat oil in a large skillet over medium heat; sauté onions until translucent (about 5 minutes). Add garlic and ginger; cook for another minute until fragrant.
- Increase heat slightly; season with salt and pepper and brown the chicken on all sides (about 7 minutes).
- Stir in curry powder, then pour in coconut milk; bring to a simmer.
- Reduce heat and let it cook for about 20 minutes until the sauce thickens slightly.
- Plate over rice or naan; garnish with cilantro if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Cooking
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 380
- Sugar: 4g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 27g
- Cholesterol: 85mg