Ingredients
Scale
- 1 kg chicken, cut into pieces
- 2 tablespoons oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 2 tomatoes, chopped
- 1 tablespoon curry powder
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 cup coconut milk
- Salt to taste
- Fresh cilantro for garnish
Instructions
- Heat oil in a pan over medium heat.
- Add chopped onion and sauté until golden brown.
- Add garlic and ginger, cook for 1 minute.
- Add tomatoes and cook until soft.
- Stir in curry powder, turmeric, cumin, and coriander.
- Add chicken pieces and cook until browned.
- Pour in coconut milk and bring to a simmer.
- Cover and cook for 25 minutes until chicken is cooked through.
- Season with salt.
- Garnish with fresh cilantro before serving.
Notes
- Serve with rice or naan.
- Adjust spices to taste.
- Leftovers can be stored in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Indian
- Diet: Gluten Free
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 600mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg
Keywords: chicken curry recipe, Indian curry, easy chicken curry