Description
Indulge in this aromatic Indian curry chicken, a perfect blend of spices and creamy coconut milk that warms your heart and impresses your guests.
Ingredients
Scale
- 1 lb boneless chicken thighs
- 2 large yellow onions
- 4 garlic cloves
- 1-inch piece fresh ginger
- 2 tablespoons curry powder
- 1 can (13.5 oz) coconut milk
- Fresh cilantro (for garnish)
- Juice of 1 lemon
- Salt and pepper to taste
Instructions
- Prepare all ingredients by chopping onions and mincing garlic and ginger.
- In a large pan, heat oil over medium heat. Sauté onions until golden brown (5-7 minutes).
- Add minced garlic and ginger; cook for another 1-2 minutes until fragrant.
- Incorporate the chicken thighs, cooking until no longer pink (5-6 minutes).
- Sprinkle curry powder, then pour in coconut milk; stir to combine. Simmer for about 20 minutes until thickened.
- Finish with lemon juice and garnish with fresh cilantro before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 392
- Sugar: 6g
- Sodium: 450mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 110mg
Keywords: - For a vegetarian option, substitute chicken with tofu or chickpeas. - Enhance nutrition by adding spinach or bell peppers. - Store leftovers in an airtight container for up to four days; reheat gently on low heat.