Description
An easy, flavorful Indian chicken curry made with rich spices, tomato base, and coconut milk.
Ingredients
1.5 lbs boneless chicken thighs
1 large yellow onion, diced
4 garlic cloves, minced
1 tbsp fresh grated ginger
1 cup tomato puree
3/4 cup coconut milk
1 tsp garam masala
1/2 tsp ground turmeric
1 tsp ground cumin
Salt and pepper to taste
Cilantro leaves (optional garnish)
2 tbsp oil
Instructions
Heat oil in a heavy-bottomed pan over medium-high heat.
Add onions and sauté until golden, about 8 minutes.
Stir in garlic and ginger and cook for 2 minutes.
Add turmeric, cumin, and garam masala; stir and toast for 30 seconds.
Add tomato puree, bring to simmer, and cook for 5 minutes.
Add chicken pieces and coat evenly in sauce.
Cover and cook for 25 minutes on medium-low heat.
Stir in coconut milk and simmer uncovered for 10-15 minutes until thick.
Garnish with cilantro and serve with rice or naan.
Notes
Use Greek yogurt instead of coconut milk for a tangier option.
Freeze leftovers in airtight containers for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Calories: 320
- Fat: 21g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 85mg
Keywords: Indian curry, chicken curry, coconut curry, easy Indian dinner recipe