Description
Indulge in this vibrant Spicy Tomato Coconut Chicken Curry, where tender chicken meets a rich, creamy sauce infused with aromatic spices—perfect for family dinners or entertaining guests.
Ingredients
Scale
- 1 lb boneless, skinless chicken thighs
- 1 can (13.5 oz) full-fat coconut milk
- 1 can (14.5 oz) crushed tomatoes
- 2 tbsp fresh ginger, grated
- 4 cloves garlic, minced
- 2 tbsp curry powder
- 1 tsp red chili flakes (adjust to taste)
- ¼ cup fresh cilantro leaves, chopped
Instructions
- Prepare Your Ingredients: Chop the chicken into bite-sized pieces and mince the garlic and ginger.
- Brown the Chicken: In a large skillet over medium-high heat, add a splash of oil. Season chicken with salt and pepper; sear until golden brown (about 5 minutes). Remove from skillet.
- Sauté Aromatics: In the same skillet, add minced garlic and grated ginger. Sauté until fragrant (about 2 minutes).
- Create Your Sauce: Pour in crushed tomatoes and coconut milk. Add curry powder and red chili flakes; stir well to combine.
- Simmer Away: Return browned chicken to the pot and let it simmer on low heat for about 20-25 minutes until chicken is tender.
- Final Touches: Sprinkle fresh cilantro over the dish before serving. Serve warm with rice or naan.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 360
- Sugar: 6g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 15g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 26g
- Cholesterol: 90mg
Keywords: - For added depth, consider marinating the chicken overnight with spices. - Substitute chicken with shrimp or tofu for different protein options. - Incorporate vegetables like spinach or bell peppers for extra nutrition.