Ingredients
Scale
- 1.5 pounds boneless chicken thighs
- 2 medium onions, diced
- 2 tablespoons minced garlic
- 2 tablespoons minced ginger
- 1 can (13.5 oz) full-fat coconut milk
- 2 tablespoons curry powder
- Salt and pepper to taste
- Cooking oil
Instructions
- Prepare the ingredients by dicing the onions and mincing garlic and ginger.
- In a large pot, heat oil over medium heat. Sauté onions until translucent (5-7 minutes). Add garlic and ginger; cook for another minute until fragrant.
- Increase heat to medium-high, add chicken pieces, season with salt and pepper, and brown on all sides (about 8-10 minutes).
- Stir in curry powder, mixing well before adding coconut milk. Combine thoroughly.
- Bring to a gentle boil, reduce heat, partially cover, and let simmer for about 20-25 minutes until chicken is cooked through.
- Serve hot over rice or with naan bread.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Simmering
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 380
- Sugar: 6g
- Sodium: 450mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 120mg