Chicken Bombay
Transport your taste buds straight to the vibrant streets of India with this flavorful Chicken Bombay recipe! Featuring tender, bite-sized chicken thighs simmered in a luscious coconut milk curry infused with warm, aromatic spices like cumin, coriander, turmeric, and garam masala, this dish is the perfect harmony of creamy, tangy, and savory. Fresh ginger, garlic, and a touch of chili powder add depth and gentle heat, while a squeeze of lemon juice and a sprinkle of fresh cilantro bring a burst of freshness to every bite. Simple yet authentic, this one-pan wonder comes together in just 45 minutes, making it an ideal weeknight dinner. Serve it over steamed basmati rice or with soft, pillowy naan for an irresistible, restaurant-quality meal at home. Perfect for those seeking comforting, Indian-inspired flavors, this Chicken Bombay recipe is a must-try!
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Recipe Information
Ingredients
- 1 lb chicken thighs (boneless, skinless)
- 1 large onion (finely chopped)
- 1 tbsp ginger (fresh, grated)
- 3 cloves garlic (minced)
- 2 medium tomatoes (diced)
- 1 cup coconut milk
- 2 tbsp vegetable oil
- 1 tsp cumin seeds
- 1.5 tsp ground coriander
- 0.5 tsp turmeric powder
- 1 tsp chili powder
- 1 tsp garam masala
- 1 tsp salt
- 0.5 cup water
- 2 tbsp fresh cilantro (chopped, for garnish)
- 1 tbsp lemon juice
Instructions
Cut the chicken thighs into bite-sized pieces and set aside.
Heat the vegetable oil in a large pan over medium heat. Add the cumin seeds and sauté until they start to sizzle and release their aroma, about 30 seconds.
Add the chopped onion and cook until softened and golden brown, about 5-7 minutes.
Stir in the garlic and ginger, and cook for another 1-2 minutes until fragrant.
Add the coriander, turmeric, chili powder, and salt. Stir well to coat the onions in the spices.
Add the diced tomatoes and cook for 5 minutes, stirring occasionally, until the tomatoes break down and form a paste.
Reduce the heat to low, and pour in the coconut milk. Stir to combine, then add the chicken pieces.
Add the water and mix well. Cover the pan and simmer for 20 minutes, stirring occasionally, or until the chicken is cooked through and tender.
Stir in the garam masala and lemon juice, and cook for 2 more minutes.
Turn off the heat and garnish with freshly chopped cilantro.
Serve hot with steamed basmati rice or warm naan bread.
Nutrition Facts
Calories |
1430 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.0 g | 101% | |
| Saturated Fat | 17.8 g | 89% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 494 mg | 165% | |
| Sodium | 2850 mg | 124% | |
| Total Carbohydrate | 57.2 g | 21% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 30.4 g | ||
| Protein | 123.9 g | 248% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 209 mg | 16% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 2314 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
