Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1-inch piece ginger, grated
- 1 can (14 oz) coconut milk
- 2 tbsp curry powder
- 2 tbsp tomato paste
- Salt and pepper to taste
Instructions
- Gather all ingredients—chop onions, mince garlic, grate ginger, and cut chicken into bite-sized pieces.
- Heat oil in a large pan over medium heat; sauté onions until translucent (about 5 minutes).
- Add minced garlic and grated ginger; cook for another minute until fragrant.
- Introduce the chicken thighs; brown on all sides (approximately 6–8 minutes).
- Stir in tomato paste and curry powder; blend well before adding coconut milk.
- Simmer on low heat for 20 minutes. Adjust seasoning with salt and pepper as needed.
- Serve hot over rice or with naan bread.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 105mg