Curry Chicken
Curry chicken combines tender chicken thighs with aromatic spices and creamy coconut milk for a deliciously satisfying dish. Perfect for busy weeknights or dinner parties, this recipe is not just a meal; it’s an experience that fills your kitchen with enticing aromas and your heart with warmth. Serve it over rice, quinoa, or in tortillas for a versatile delight that your family and friends will adore.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Main
- Method: Sautéing
- Cuisine: Indian
Ingredients
Scale
- 1 lb boneless chicken thighs
- 1 medium yellow onion, diced
- 3 cloves fresh garlic, minced
- 2 tbsp curry powder
- 1 can (13.5 oz) coconut milk
- ¼ cup fresh cilantro, chopped
- Salt and pepper to taste
Instructions
- Cut the chicken thighs into bite-sized pieces and season with salt and pepper.
- In a large skillet over medium heat, add oil and sauté the diced onions until soft (about 5 minutes).
- Add minced garlic and curry powder; cook for 30 seconds until fragrant.
- Pour in the coconut milk, stirring to combine. Let simmer for 5 minutes.
- Add the seasoned chicken to the sauce, cover, and simmer for 20 minutes until cooked through.
- Sprinkle fresh cilantro on top before serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 430
- Sugar: 2g
- Sodium: 560mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 140mg