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Chicken Curry with Coconut Milk Recipe

Name: Chicken Curry with Coconut Milk
Total time: 45 min
Yield: 6
Ingredients: 1/2 tbsp olive oil; 1/2 tsp roasted cumin; 1-1/2 tsp garam masala; 2 tsp curry powder; 1/2 onion (minced); 5 cloves garlic (minced); 1 large tomato (chopped); 2 tbsp fresh cilantro (chopped); 1/2 cup light coconut milk; 2/3 cup water; 8 oz 1 large potato, peeled and diced small; 6 skinless chicken thighs; kosher salt to taste

Skinnytaste

Great over basmati rice for a complete meal (also great with naan or cauliflower rice to keep the carbs low or Whole30 compliant).

Ingredients

1/2 tbsp olive oil

1/2 tsp roasted cumin

1-1/2 tsp garam masala

2 tsp curry powder

1/2 onion (minced)

5 cloves garlic (minced)

1 large tomato (chopped)

2 tbsp fresh cilantro (chopped)

1/2 cup light coconut milk

2/3 cup water

8 oz 1 large potato, peeled and diced small

6 skinless chicken thighs

kosher salt to taste

Method

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.

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