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