Chicken Curry with Coconut Milk
User Reviews
4.8
Chicken Curry with Coconut Milk
Description
This Chicken Curry starts with sautéing onion and garlic in olive oil, then toasting cumin, garam masala, and curry powder briefly to release their aromas. Skinless chicken thighs, seasoned with salt, are added and coated with the spices. Chopped tomatoes and fresh cilantro contribute freshness and acidity, while coconut milk and water form the base of the curry sauce. Simmering the mixture covered allows the chicken to become tender and absorb the curry flavors.
Potatoes diced small are added halfway through cooking to soften in the flavorful sauce without becoming mushy. The resulting curry has a creamy texture from coconut milk and a balanced spiced flavor profile without overwhelming heat. It’s cooked over medium-low heat to allow gradual melding of ingredients.
The recipe can be adapted for pressure cooking to reduce time while achieving tender chicken and potatoes quickly. This versatile dish suits casual dinners and pairs well with steamed rice or flatbreads to soak up the sauce.
Ingredients
- 1/2 tbsp olive oil
- 1/2 tsp cumin roasted
- 1-1/2 tsp garam masala
- 2 tsp curry powder
- 1/2 onion (minced)
- 5 cloves garlic (minced)
- 1 tomato chopped, large
- 2 tbsp cilantro chopped, fresh
- 1/2 cup coconut milk light
- 2/3 cup water
- 8 oz potato 1 large, peeled and diced small
- 6 chicken thighs skinless
- 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.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 213 kcal
% 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.
User Reviews
Overall Rating
4.8
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