0 from 192 votes
Chicken Curry with Coconut Milk
Great over basmati rice for a complete meal (also great with naan or cauliflower rice to keep the carbs low or Whole30 compliant).
Total Time
45 mins
Servings: 6 servings
Calories: 213 kcal
Course:
Dinner
Cuisine:
Indian
Ingredients
- 1/2 tbsp olive oil
- 1/2 tsp roasted cumin
- 1-1/2 tsp garam masala
- 2 tsp curry powder
- 1/2 onion (minced)
- 5 cloves garlic (minced)
- 1 large tomato (chopped)
- 2 tbsp fresh cilantro (chopped)
- 1/2 cup light coconut milk
- 2/3 cup water
- 8 oz 1 large potato, peeled and diced small
- 6 skinless chicken thighs
- Kosher salt to taste
Instructions
- Heat oil in a large deep skillet, over medium heat.
- Add onion and garlic and sauté 1 minute. Add cumin, masala and curry powder and mix well, cooking 1 minute.
- Place chicken in the pan and season with 1 teaspoon salt.
- Add tomatoes, cilantro, coconut milk and water.
- Stir all ingredients and cover pan, simmer on medium-low until chicken is cooked through, about 30 minutes.
- Add potatoes, 1/2 teaspoon salt and simmer, covered an additional 10 minutes, or until the potatoes are tender.
- Pressure Cooker Directions: Reduce water to 1/2 cup and cook the chicken after step 4 on high pressure for 15 minutes, quick release then add potatoes, high pressure 5 minutes. Let it release naturally.
Cup of Yum
Nutrition Information
Serving
1thigh with sauce and potato
Calories
213kcal
(11%)
Carbohydrates
12g
(4%)
Protein
24g
(48%)
Fat
7g
(11%)
Saturated Fat
1.5g
(8%)
Cholesterol
108mg
(36%)
Sodium
392.5mg
(16%)
Fiber
1.5g
(6%)
Sugar
0.5g
(1%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 213
% Daily Value*
| Serving | 1thigh with sauce and potato | |
| Calories | 213kcal | 11% |
| Carbohydrates | 12g | 4% |
| Protein | 24g | 48% |
| Fat | 7g | 11% |
| Saturated Fat | 1.5g | 8% |
| Cholesterol | 108mg | 36% |
| Sodium | 392.5mg | 16% |
| Fiber | 1.5g | 6% |
| Sugar | 0.5g | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.