Ingredients
Scale
- 1 lb boneless chicken thighs
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1-inch piece fresh ginger, minced
- 2 tbsp curry powder
- 1 cup full-fat coconut milk
- 1 can diced tomatoes (14 oz)
- Fresh cilantro for garnish
- Salt and pepper to taste
- Cooking oil (ghee recommended)
Instructions
- Prep all ingredients: chop onion, mince garlic and ginger.
- Heat oil in a large pot over medium heat; sauté onions until golden brown (5-7 minutes).
- Add garlic and ginger; cook until aromatic (1-2 minutes).
- Introduce chicken thighs; brown on all sides.
- Stir in curry powder and diced tomatoes; cook for 3-4 minutes.
- Pour in coconut milk; simmer on low heat for 20 minutes.
- Serve hot over rice or naan, garnished with cilantro.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Simmering
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 380
- Sugar: 5g
- Sodium: 650mg
- Fat: 24g
- Saturated Fat: 16g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg