Name: Chicken Curry with Coconut Milk Recipe
Prep time: 5 min
Cook time: 40 min
Yield: 6
Ingredients: ½ tbsp olive oil; ½ tsp cumin; 1½ tsp garam masala; 2 tsp curry powder; ½ onion; 5 cloves garlic; 1 tomato; 2 tbsp fresh cilantro; ½ cup light coconut milk; ⅔ cup water; 8 oz Potato; 6 chicken thighs; kosher salt

How To Make Chicken Curry with Coconut Milk

This chicken curry dish is highly aromatic through the addition of coconut milk. It’s creamy and the cumin-garam masala mix provides layers of flavor.

Preparation: 5 minutes

Cooking: 40 minutes

Total: 45 minutes

Serves:

Ingredients

½tbspolive oil
½tspcumin,roasted
1½tspgaram masala
2tspcurry powder
½onion,minced
5clovesgarlic,minced
1tomato,large, chopped
2tbspfresh cilantro,chopped
½cuplight coconut milk
⅔cupwater
8ozpotato,1 large, peeled and diced small
6chicken thighs,skinless
Kosher salt,to taste

Instructions

Heat oil in a large deep skillet, over medium heat.
Add onion and garlic and sauté 1 minute. Add cumin, masala and curry powder and mix well, cooking 1 minute.
Place chicken in the pan and season with 1 teaspoon salt.
Add tomatoes, cilantro, coconut milk and water.
Stir all ingredients and cover pan, simmer on medium-low until chicken is cooked through, about 30 minutes.
Add potatoes, ½ teaspoon salt and simmer, covered an additional 10 minutes, or until the potatoes are tender.

Recipe Notes

Pressure Cooker Directions: Reduce water to ½ cup and cook the chicken after step 4 on High Pressure for 15 minutes, quick release then add potatoes, high pressure 5 minutes. Let it release naturally.