Ingredients
Scale
- 1 pound boneless, skinless chicken thighs
- 1 can (13.5 oz) full-fat coconut milk
- 2 tablespoons mild curry powder
- 1 tablespoon fresh ginger (grated)
- 3 garlic cloves (minced)
- 2 tablespoons low-sodium soy sauce
Instructions
- Cut chicken into bite-sized pieces, mince garlic, and grate ginger.
- Heat oil in a skillet over medium heat, add garlic and ginger; sauté until fragrant (about 1 minute).
- Add chicken pieces; season with salt and pepper; cook until browned on all sides (approximately 5 minutes).
- Stir in coconut milk, curry powder, and soy sauce until well combined.
- Bring to a gentle simmer; cook uncovered on low heat for about 10 minutes until chicken is tender.
- Plate over rice or with naan; garnish with fresh herbs if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 400
- Sugar: 2g
- Sodium: 700mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 115mg