Ingredients
Scale
- 1.5 pounds boneless, skinless chicken thighs
- 1 tablespoon fresh ginger, grated
- 1 medium yellow onion, chopped
- 3 garlic cloves, minced
- 1 can (13.5 oz) full-fat coconut milk
- 2 tablespoons curry powder (Madras recommended)
- 1 can (14.5 oz) diced tomatoes
- Fresh cilantro, for garnish
- Salt and pepper to taste
Instructions
- Gather all ingredients and chop the onions, garlic, ginger, and tomatoes.
- Heat oil in a large pot over medium heat. Sauté chopped onions until translucent (about 5 minutes).
- Add minced garlic and grated ginger; cook until golden brown and fragrant.
- Incorporate chicken thighs into the pot and cook until no longer pink (7-8 minutes).
- Stir in curry powder and diced tomatoes; mix well.
- Pour in coconut milk and stir gently until fully combined.
- Cover and let simmer on low heat for 20-30 minutes until chicken is tender.
- Serve hot over rice or with naan, garnished with fresh cilantro.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Cooking
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 4g
- Sodium: 550mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 95mg