Delight your taste buds with this luscious Chicken Curry with Coconut Milk! Tender chicken pieces are simmered in a rich, velvety sauce bursting with aromatic spices and a hint of coconut milk.
Nutrition: per serving
Calories322kcal
Carbs15g
Fat20g
Saturates11g
Sugars5g
Protein24g
Fibre3g
Ingredients
500gChicken Breastdiced
2tbspVegetable Oil
1Onionfinely chopped
2clovesGarlicminced
1tbspGingergrated
2tbspCurry Powder
1tspTurmeric Powder
1tspCumin Powder
400gTomatoeschopped
200mlCoconut Milk
150mlWater
Saltto taste
Corianderchopped, for garnish
Instructions
In a large pan, heat the vegetable oil over medium heat.
Add the chopped onion, minced garlic, and grated ginger. Cook until the onion is soft and translucent.
Add the diced chicken breast to the pan and cook until browned on all sides.
Sprinkle the curry powder, ground turmeric, and ground cumin over the chicken and stir well to coat.
Pour in the tin of chopped tomatoes, coconut milk, and water. Stir to combine.
Season with salt to taste.
Reduce the heat to low, cover the pan, and simmer for 20-25 minutes, or until the chicken is cooked through and the sauce has thickened.
Garnish with chopped fresh coriander before serving.
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