Name: Spicy Chicken Curry
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Indian
Ingredients: 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces; 2 tbsp olive oil or ghee; 1 large onion, finely chopped; 3 cloves garlic, minced; 1-inch ginger, grated; 1 can (14.5 oz) diced tomatoes, undrained; 1 can (13.5 oz) full-fat coconut milk; 1/2 cup chicken broth; 2-3 green chilies, slit lengthwise (adjust to heat preference); 1 tsp ground cumin; 1 tsp ground coriander; 1/2 tsp turmeric powder; 1/2 tsp cayenne pepper (or more for extra heat); 1/4 tsp garam masala; Salt to taste; Fresh cilantro, chopped, for garnish; Cooked basmati rice, for serving

Description

Prepare a fiery Indian-style chicken curry with chicken thighs, coconut milk, and a blend of aromatic spices.

Ingredients

Scale

1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
2 tbsp olive oil or ghee
1 large onion, finely chopped
3 cloves garlic, minced
1-inch ginger, grated
1 can (14.5 oz) diced tomatoes, undrained
1 can (13.5 oz) full-fat coconut milk
1/2 cup chicken broth
2–3 green chilies, slit lengthwise (adjust to heat preference)
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp turmeric powder
1/2 tsp cayenne pepper (or more for extra heat)
1/4 tsp garam masala
Salt to taste
Fresh cilantro, chopped, for garnish
Cooked basmati rice, for serving

Cook Mode Prevent your screen from going dark

Instructions

Heat olive oil or ghee in a large pot or Dutch oven over medium heat. Add chopped onion and cook until softened and translucent, about 5-7 minutes.
Add minced garlic and grated ginger, and cook for another minute until fragrant.
Stir in ground cumin, ground coriander, turmeric powder, and cayenne pepper. Cook for 1 minute, stirring constantly, until aromatic.
Add chicken pieces to the pot and cook until lightly browned on all sides, about 5-7 minutes.
Pour in diced tomatoes (with juice), coconut milk, and chicken broth. Add green chilies and salt. Bring to a simmer, then reduce heat to low, cover, and cook for 20-25 minutes, or until chicken is cooked through and tender.
Remove the lid, stir in garam masala, and simmer uncovered for another 5-10 minutes, allowing the sauce to thicken slightly.
Taste and adjust seasoning if necessary.
Garnish with fresh chopped cilantro and serve hot over basmati rice.

Notes

Adjust the amount of green chilies and cayenne pepper to your preferred level of spiciness.

Prep Time: 15 min
Cook Time: 45 min
Category: Dinner
Method: Stovetop
Cuisine: Indian

Nutrition

Serving Size: 1.5 cups
Calories: 450
Sugar: 8g
Sodium: 600mg
Fat: 30g
Saturated Fat: 18g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 3g
Protein: 30g
Cholesterol: 150mg