Description
A warm, comforting Chicken Curry featuring tender chicken thighs and creamy coconut milk, perfect for weeknight dinners or gatherings.
Ingredients
Scale
- 1 pound Boneless Chicken Thighs
- 1 medium Onion
- 4 cloves Garlic
- 1 tablespoon Ginger
- 2 tablespoons Curry Powder
- 1 can Canned Tomatoes
- 1 cup Coconut Milk
- 2 cups Basmati Rice
- 1 bunch Fresh Cilantro
Instructions
- Heat a large pot over medium heat and add a tablespoon of oil.
- Sauté the chopped onion until it turns translucent.
- Add minced garlic and grated ginger; cook for another minute until fragrant.
- Push the onions and garlic to the side, then add your chicken thighs to the pot. Brown on all sides.
- Sprinkle in curry powder and stir to coat the chicken.
- Mix in canned tomatoes, followed by coconut milk. Stir everything together and bring to a gentle simmer.
- Cover the pot and let it simmer for about 20 minutes, until the chicken is cooked through and tender.
- While the curry simmers, prepare basmati rice according to package instructions.
- Once done, garnish with freshly chopped cilantro before serving.
Notes
For a lighter version, substitute coconut milk with vegetable broth. Experiment with additional vegetables or spices for variation.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Indian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 100mg
Keywords: chicken curry, Indian recipe, comfort food, quick dinner, coconut milk