Description
A simple and flavorful one-pot chicken curry made with coconut milk.
Ingredients
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tbsp grated ginger
- 1-2 tbsp curry powder (adjust to your taste)
- 1 tsp turmeric powder
- 1/2 tsp cayenne pepper (optional)
- 1 (13.5 oz) can coconut milk
- 1 cup chicken broth
- 1 red bell pepper, chopped
- 1 cup chopped tomatoes
- 1/2 cup chopped cilantro, for garnish
- Salt and pepper to taste
- Cooked rice, for serving
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add onion and cook until softened, about 5 minutes.
- Add garlic and ginger and cook for 1 minute more.
- Stir in curry powder, turmeric, and cayenne pepper (if using). Cook for 1 minute.
- Add chicken and cook until browned on all sides.
- Pour in coconut milk and chicken broth.
- Add red bell pepper and tomatoes.
- Season with salt and pepper.
- Bring to a simmer, then reduce heat and cover. Cook for 20-25 minutes, or until chicken is cooked through.
- Garnish with cilantro and serve over rice.
Notes
- Adjust the amount of curry powder and cayenne pepper to your spice preference.
- You can add other vegetables like potatoes or carrots.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: One-Pot
- Cuisine: Indian-inspired