Ingredients
Scale
- 3–4 boneless skinless chicken breasts (about 1.5 lbs), cut into bite-sized pieces
- 1 cup plain whole milk yogurt
- 4 garlic cloves, minced
- 1-inch piece fresh ginger, grated
- 2 tsp curry powder
- 1 can (14 oz) crushed tomatoes
- 1 cup full-fat coconut milk
- Fresh cilantro for garnish
Instructions
- Marinate the chicken: In a bowl, combine yogurt, garlic, ginger, curry powder, cumin, paprika, and salt. Add chicken and coat well. Cover and refrigerate for at least 1 hour or overnight.
- Sear the chicken: Heat oil in a skillet over medium-high heat. Cook marinated chicken in batches until golden brown (5-7 minutes). Remove and set aside.
- Prepare the sauce: In the same skillet, sauté chopped onions until soft. Add crushed tomatoes and stir well.
- Combine: Return chicken to the skillet, add coconut milk, and simmer uncovered for 15-20 minutes until thickened.
- Serve: Stir in fresh cilantro before serving with basmati rice or naan.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 6g
- Sodium: 750mg
- Fat: 18g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 85mg