Ingredients
Scale
- 1 lb boneless, skinless chicken thighs
- 1 tablespoon coconut oil
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric
- 1 can coconut milk
Instructions
- Heat coconut oil in a heavy-bottomed pot over medium heat. Sauté chopped onion until translucent, then add minced garlic and grated ginger. Cook until fragrant.
- Stir in curry powder, ground cumin, and turmeric; cook for an additional minute.
- Add chicken chunks and stir to coat; cook until browned on all sides.
- Pour in coconut milk to cover the chicken and bring to a gentle simmer.
- Let the curry simmer uncovered for about 20 minutes or until the chicken is cooked through, stirring occasionally.
- Taste and adjust seasoning as needed. Serve hot with rice or naan.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Simmering
- Cuisine: Tropical
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 380
- Sugar: 3g
- Sodium: 580mg
- Fat: 23g
- Saturated Fat: 18g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 27g
- Cholesterol: 90mg