Categories: Poultry & Meat

INDIAN CURRY

  • Total time: 1 hour
  • Prep time: 20 minutes 
  • Cooking time: 20 minutes 
  • Yields: 6 servings 

Ingredients

  • 3 tbsp. olive oil
  • 2 tablespoons chopped fresh cilantro 
  • 2 teaspoons minced garlic
  • ¼ cup coconut milk
  • 6 chicken thighs, boneless, skinless 
  • One medium sweet onion
  • 1 tablespoon powder of curry 
  • Less than half cup water
  • 1 teaspoon grated fresh ginger 

Directions

  1. Over a medium flame, heat 2 tablespoons of the oil in the large skillet. 
  2. Put the chicken in the pan and cook until the thighs turn brown. 
  3. Remove the chicken from the pan and keep it on a plate.
  4. Put 1 tbsp. Oil into the pan and fry the garlic, onion, and ginger for approx. Three minutes or till they get softened.
  5. Add the powder of curry, water, and coconut milk. 
  6. Keep the chicken back in the pan and boil the liquid.
  7. Low the heat, cover the pan and boil for approx. Twenty-five minutes or till the sauce gets thickened & the chicken is done.
  8. Enjoy the topping of cilantro.

Nutrients Values:

Calories: 180 – Fat: 8.5g – Protein: 5.6g – Carbs: 24g

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