A simple and flavorful chicken curry that is perfect for a weeknight meal.
Prep Time
15 minutes
Cook Time
25 minutes
Total Time
40 minutes
Difficulty
Easy
Skills Required
None
Ingredients & Nutrition
500 kcal
Calories
40g
Protein
30g
Fat
20g
Carbs
4g
Fiber
7g
Sugar
800mg
Sodium
- 1 1/2 lbs, cubed Chicken Breast or Thighs
- 1, chopped Onion
- 3 cloves, minced Garlic
- 1 tbsp, minced Ginger
- 2 tbsp Curry Powder
- 1 (15 oz) can Canned Diced Tomatoes
- 1 can (13.5 oz) Coconut Milk
- 2 cups (optional) Spinach
- for serving Rice
Equipment Needed
- Large Pot
- Can Opener
Let AI Suggest Variations
- Add potatoes and carrots for a heartier curry.
- Use paneer or chickpeas for a vegetarian version.
- Adjust the amount of curry powder to your spice preference.
- Garnish with fresh cilantro before serving.
Instructions:
1. In a large pot, heat oil over medium-high heat. Brown the chicken pieces. Remove and set aside.
2. Sauté onion until soft. Add garlic and ginger and cook for another minute.
3. Stir in the curry powder and cook until fragrant, about 1 minute.
4. Add the diced tomatoes and coconut milk. Bring to a simmer.
5. Return the chicken to the pot. Cover and simmer for 20-25 minutes, or until chicken is cooked through.
6. If using, stir in the spinach until wilted.
7. Serve hot with steamed rice.