Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs or breasts
- 1 can (14 oz) full-fat coconut milk
- 1 cup chicken broth
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp curry powder
- 1 tsp turmeric powder
- 1 tbsp vegetable oil
- 1 tsp sugar
Instructions
- Chop the onion and garlic; mince garlic and grate ginger.
- Heat vegetable oil in a large pot over medium heat. Sauté onions until translucent (about 5 minutes). Add garlic and ginger, cooking until fragrant (about 2 minutes).
- Stir in curry powder, turmeric, and cook for another minute to toast the spices.
- Add chicken pieces; cook until no longer pink (about 5-7 minutes).
- Pour in coconut milk and chicken broth; stir in sugar. Bring to a simmer.
- Reduce heat; let the curry simmer for about 20-25 minutes until thickened, stirring occasionally.
- Serve hot with garlic naan and golden fries.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Cooking
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 420
- Sugar: 6g
- Sodium: 610mg
- Fat: 22g
- Saturated Fat: 17g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 105mg