Ingredients
Scale
- 1.5 pounds boneless, skinless chicken thighs
- 1 can (13.5 oz) full-fat coconut milk
- 1 tablespoon curry powder
- 1 tablespoon fresh ginger, grated
- 3 garlic cloves, minced
- 1 cup low-sodium chicken broth
Instructions
- Prepare your ingredients: Chop the chicken into bite-sized pieces and mince the garlic and ginger.
- Sauté aromatics: In a large skillet over medium heat, heat one tablespoon of oil. Add minced garlic and ginger; sauté until fragrant (about 2 minutes).
- Cook chicken: Add chopped chicken thighs to the skillet; season with salt and pepper. Cook until browned on all sides (approximately 5 minutes).
- Add coconut milk and spices: Pour in coconut milk and curry powder; stir until combined.
- Simmer: Add chicken broth to thin the sauce if desired; bring to a gentle simmer for about 10 minutes or until the chicken is fully cooked.
- Serve: Plate over rice or quinoa; garnish with fresh cilantro if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (approximately 240g)
- Calories: 370
- Sugar: 4g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 15g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 90mg