Chicken Curry Iii
Get ready to savor the bold and aromatic flavors of *Chicken Curry III*, a comforting dish that brings restaurant-quality Indian-inspired cuisine straight to your kitchen. Featuring tender chicken thighs simmered in a rich, creamy sauce made with coconut milk, vibrant spices like turmeric, garam masala, and cumin, and a pop of freshness from cilantro and lime juice, this curry is a flavor-packed masterpiece. With just 15 minutes of prep time and a single skillet required, it’s perfect for both weeknight dinners and special occasions. Serve this mouthwatering curry over fluffy steamed rice or with warm naan to soak up every drop of the luscious sauce. Whether you’re a curry enthusiast or trying it for the first time, this recipe promises a satisfying and effortlessly delicious meal!
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Recipe Information
Ingredients
- 1.5 pounds Chicken thighs
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 tablespoons Vegetable oil
- 1 large Onion, finely chopped
- 4 cloves Garlic, minced
- 1 tablespoon Fresh ginger, minced
- 1 teaspoon Ground turmeric
- 2 teaspoons Ground cumin
- 2 teaspoons Ground coriander
- 1 teaspoon Garam masala
- 0.5 teaspoon Cayenne pepper
- 1 cup Canned crushed tomatoes
- 1 cup Coconut milk
- 0.5 cup Chicken stock
- 2 tablespoons Fresh cilantro, chopped
- 1 tablespoon Fresh lime juice
- Cooked steamed rice or naan (for serving)
Instructions
Season the chicken thighs with salt and black pepper on both sides. Set aside.
Heat the vegetable oil in a large skillet or Dutch oven over medium heat. Once hot, add the chicken thighs and sear for 3-4 minutes on each side until golden brown. Remove the chicken and set aside on a plate.
In the same skillet, add the chopped onion and sauté for 5-6 minutes until softened and golden brown.
Add the minced garlic and ginger, and cook for an additional 1 minute until aromatic.
Stir in the turmeric, cumin, coriander, garam masala, and cayenne pepper. Toast the spices for 30 seconds to release their flavors.
Pour in the crushed tomatoes and cook for 2-3 minutes, stirring frequently, until the tomatoes start to caramelize slightly.
Add the coconut milk and chicken stock, stirring to combine. Bring the mixture to a gentle simmer.
Return the seared chicken thighs to the skillet, ensuring they are submerged in the sauce. Cover and simmer on low heat for 20-25 minutes, or until the chicken is fully cooked and tender.
Stir in the chopped cilantro and fresh lime juice. Taste and adjust seasoning as needed.
Serve the chicken curry hot with steamed rice or naan on the side.
Nutrition Facts
Calories |
2183 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.9 g | 137% | |
| Saturated Fat | 26.2 g | 131% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 650 mg | 217% | |
| Sodium | 3341 mg | 145% | |
| Total Carbohydrate | 110.2 g | 40% | |
| Dietary Fiber | 11.9 g | 42% | |
| Total Sugars | 34.7 g | ||
| Protein | 195.5 g | 391% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 333 mg | 26% | |
| Iron | 19.1 mg | 106% | |
| Potassium | 3258 mg | 69% | |
*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.
