Description
A delicious and creamy chicken curry made with tender chicken thighs, coconut milk, and aromatic spices.
Ingredients
Scale
- 1 ½ pounds chicken thighs, boneless and skinless, cut into bite-sized pieces
- 1 can (14 oz) coconut milk
- 2 tablespoons vegetable oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2–3 tablespoons curry powder (to taste)
- 1–2 tablespoons fish sauce (adjust according to preference)
- 1 tablespoon sugar
- 1 cup chicken broth
- 2 medium potatoes, peeled and chopped into cubes
- 1 bell pepper, sliced
- Fresh cilantro, for garnishing
- Fresh lime wedges, for serving
- Salt and pepper, to taste
Instructions
- In a pot over medium heat, add the vegetable oil and let it warm.
- Add the chopped onion, garlic, and ginger. Stir frequently for about 3-4 minutes until the onion becomes translucent and fragrant.
- Add the chicken pieces to the pot. Season with salt and pepper. Cook for about 5-7 minutes until the chicken is browned.
- Stir in the curry powder and mix well with the chicken until thoroughly coated. Allow the spices to cook for about 1-2 minutes.
- Add the coconut milk, chicken broth, fish sauce, and sugar. Mix the ingredients well.
- Toss in the potatoes and bell peppers, ensuring they’re submerged in the liquid. Bring the mixture to a boil, then reduce the heat to low and cover.
- Allow the curry to simmer for 30-35 minutes until the chicken is cooked through and the potatoes are tender.
Notes
- This curry can be served with rice or naan bread.
- Adjust the amount of curry powder and fish sauce according to your taste preferences.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 4g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 80mg