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Chicken Curry
This easy chicken curry combines tender chicken thighs and potatoes simmered in a coconut milk sauce with curry powder, garam masala, and cumin.
Ingredients
- ½ tablespoon olive oil
- ½ teaspoon roasted ground cumin
- 1 ½ teaspoons garam masala
- 2 teaspoons curry powder (I like this Madras Curry)
- ½ medium onion (minced)
- 5 cloves garlic (minced)
- 1 large tomato (chopped)
- 2 tbsp fresh cilantro (chopped)
- ½ cup light coconut milk
- ⅔ cup water
- 1 large potato (russet or yukon gold, peeled and diced small (8 ounces))
- 6 large bone-in chicken thighs (skin removed)
- 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, ½ teaspoon salt and simmer, covered an additional 10 minutes, or until the potatoes are tender. Taste for salt and adjust, as needed.
Pressure Cooker Directions:
- Reduce water to ½ 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 and sauce, Calories: 213kcal, Carbohydrates: 12g, Protein: 24g, Fat: 7g, Saturated Fat: 1.5g, Cholesterol: 108mg, Sodium: 392.5mg, Fiber: 1.5g, Sugar: 0.5g
- WW Points: 1