This easy Chicken Curry dish with potatoes, garam masala, cumin and curry spices and simmered with coconut milk. This aromatic dish gives flavor newbies and seasoned curry lovers with go nuts over.
Yield: 6 servings
4.42 from 24 votes

Chicken Curry with Coconut Milk

Total Time: 45 mins
Course: Dinner
Cuisine: Indian
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

Instructions

  • 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.

Nutrition

Serving: 1thigh with sauce and potato, Calories: 213kcal, Carbohydrates: 12g, Protein: 24g, Fat: 7g, Saturated Fat: 1.5g, Cholesterol: 108mg, Sodium: 392.5mg, Fiber: 1.5g, Sugar: 0.5g
Freestyle Points: 6
Points +: 5