Chicken Curry with Coconut Milk Recipe

Chicken Curry with Coconut Milk Recipe

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

Instructions

  1. Heat oil in a large deep skillet, over medium heat.

  2. Add onion and garlic and sauté 1 minute. Add cumin, masala and curry powder and mix well, cooking 1 minute.

  3. Place chicken in the pan and season with 1 teaspoon salt.

  4. Add tomatoes, cilantro, coconut milk and water.

  5. Stir all ingredients and cover pan, simmer on medium-low until chicken is cooked through, about 30 minutes.

  6. 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.

 

Nutrition

  • Calories: 488.97kcal
  • Fat: 34.77g
  • Saturated Fat: 9.93g
  • Trans Fat: 0.16g
  • Monounsaturated Fat: 14.31g
  • Polyunsaturated Fat: 6.88g
  • Carbohydrates: 9.18g
  • Fiber: 1.58g
  • Sugar: 1.59g
  • Protein: 33.07g
  • Cholesterol: 189.14mg
  • Sodium: 704.10mg
  • Calcium: 35.51mg
  • Potassium: 604.64mg
  • Iron: 1.95mg
  • Vitamin A: 54.37µg
  • Vitamin C: 10.24mg
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