Chicken Curry with Coconut Milk
Ingredients
The curry
-
½
tbsp
olive oil
-
½
tsp
roasted cumin
-
1½
tsp
garam masala
-
2
tsp
curry powder
-
½
cup
light coconut milk
-
⅔
cup
water
-
6
pieces
skinless chicken thighs
-
kosher salt
to taste
The vegetables
-
½
medium
onion, minced
-
5
cloves
garlic, minced
-
1
large
tomato, chopped
-
2
tbsp
fresh cilantro, chopped
-
8
oz
potato, peeled and diced small
Instructions
- Heat olive oil in a large deep skillet over medium heat.
- Sauté onion and garlic for 1 minute.
- Add cumin, garam masala, and curry powder; cook for another minute.
- Place chicken in the pan and season with salt.
- Add tomatoes, cilantro, coconut milk, and water; stir to combine.
- Cover the pan and simmer on medium-low for about 30 minutes until chicken is cooked through.
- Add diced potatoes and additional salt; cover and simmer for another 10 minutes until potatoes are tender.
Nutrition Facts (estimated)
Servings
6
Calories
213
Total fat
7g
Total carbohydrates
12g
Total protein
24g
Sodium
392.5mg
Cholesterol
108mg
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