Ingredients
Scale
- 1.5 lbs boneless chicken thighs
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp curry powder
- 1 can (14 oz) diced tomatoes
- 1 can (13.5 oz) full-fat coconut milk
- Fresh cilantro for garnish
Instructions
- Prepare your ingredients by chopping the onion, garlic, and ginger.
- In a large pan over medium heat, add oil and sauté the chopped onion until translucent.
- Stir in minced garlic and grated ginger; cook until fragrant.
- Add the boneless chicken thighs to the pan and cook until browned on all sides (about 5 minutes).
- Stir in curry powder along with salt and pepper; let it cook for another 2 minutes to release flavors.
- Pour in the diced tomatoes and coconut milk; stir well and bring to a gentle simmer.
- Allow the mixture to bubble gently for about 20 minutes until thickened to your liking.
- Garnish with fresh cilantro before serving over rice or alongside naan.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 380
- Sugar: 4g
- Sodium: 480mg
- Fat: 22g
- Saturated Fat: 17g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 110mg