Chicken Curry

Succulent chicken thighs simmered in a rich, aromatic tomato-coconut sauce, infused with a blend of traditional Indian spices, served with fluffy basmati rice and warm naan.

• Prep: 15 min
• Cook: 30 min
• Total: 45 min
• Servings: 4
• Cuisine: Indian
• Difficulty: Medium
• Cost: $5.91/serving

Dietary

• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• High-Protein
• High-Fiber

Tags

• classic
• comfort food
• roast
• savory
• spicy

Ingredients

• 1.5 pound chicken thighs (boneless, skinless)
• 1 tablespoon olive oil
• 1 yellow onion (medium, chopped)
• 3 clove garlic (minced)
• 1 fresh ginger (1 inch, grated)
• 2 teaspoon curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 0.5 teaspoon turmeric
• 0.25 teaspoon cayenne pepper
• 14.5 ounce diced tomatoes (undrained)
• 13.5 ounce coconut milk (full-fat)
• 0.5 cup chicken broth
• 2 cup basmati rice (uncooked)
• 2.5 cup water
• 4 piece naan bread
• 0.25 cup fresh cilantro (chopped)

Instructions

1. Cook the basmati rice: In a medium saucepan, combine 2 cups basmati rice and 2 1/2 cups water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until water is absorbed and rice is tender. Remove from heat and let stand, covered, for 5 minutes.
2. While rice cooks, prepare the chicken: Cut 1 1/2 pounds boneless, skinless chicken thighs into 1 1/2-inch pieces. Season lightly with salt and pepper.
3. Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium heat. Add 1 chopped yellow onion and cook until softened, about 5 minutes. Stir in 3 minced garlic cloves and 1 inch grated fresh ginger; cook for 1 minute more until fragrant.
4. Add 2 teaspoons curry powder, 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1/2 teaspoon turmeric, and 1/4 teaspoon cayenne pepper (if using). Cook, stirring constantly, for 1 minute until fragrant.
5. Add the chicken pieces to the pot and cook, stirring, until lightly browned on all sides, about 5-7 minutes.
6. Stir in 1 (14.5-ounce) can undrained diced tomatoes, 1 (13.5-ounce) can full-fat coconut milk, and 1/2 cup chicken broth. Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 15-20 minutes, or until the chicken is cooked through and tender.
7. Meanwhile, warm the 4 pieces naan bread according to package directions.
8. Serve the vibrant chicken curry hot, spooned over the basmati rice, garnished with 1/4 cup fresh chopped cilantro, and accompanied by warm naan bread.

Notes

To reduce prep time, use pre-minced garlic and ginger. Adjust cayenne pepper to your preferred spice level.

Nutrition (per serving)

• Calories: 785
• Protein: 51.2 g
• Carbohydrates: 76.8 g
• Fat: 31.5 g
• Fiber: 8.1 g
• Sodium: 680 mg
• Saturated Fat: 19.3 g
• Sugar: 7.5 g
• Cholesterol: 135 mg