Ginger Curry Chicken
Indulge in the bold and aromatic flavors of Ginger Curry Chicken, a comforting one-pot dish perfect for weeknight dinners or special occasions. This recipe showcases tender, juicy chicken thighs simmered in a luscious coconut milk sauce, infused with freshly minced ginger, garlic, and a blend of warming spices like curry powder, garam masala, and turmeric. Diced tomatoes add a touch of tanginess, while a hint of optional cayenne pepper brings customizable heat. The rich, savory broth thickens as it cooks, creating the perfect companion to fluffy steamed rice or buttery naan. Finished with a sprinkle of fresh cilantro and a squeeze of lime, this dish offers an irresistible combination of freshness and depth. Ready in just 50 minutes, Ginger Curry Chicken is your go-to for a flavorful, crowd-pleasing meal that's both easy and satisfying.
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Recipe Information
Ingredients
- 1.5 pounds Chicken thighs (boneless, skinless)
- 2 tablespoons (minced) Fresh ginger
- 4 cloves (minced) Garlic
- 1 piece Onion (medium, finely chopped)
- 2 pieces Tomatoes (diced)
- 1 cup Coconut milk (unsweetened)
- 2 tablespoons Vegetable oil
- 2 teaspoons Curry powder
- 1 teaspoon Ground turmeric
- 1 teaspoon Garam masala
- 0.5 teaspoon Cayenne pepper (optional, for heat)
- 0.5 cup Chicken broth
- 1 teaspoon (or to taste) Salt
- 0.5 teaspoon (or to taste) Black pepper
- 2 tablespoons Fresh cilantro (chopped, for garnish)
- 1 piece Lime wedges (for serving)
Instructions
Season the chicken thighs with a pinch of salt and black pepper on both sides.
Heat the vegetable oil in a large skillet or pot over medium heat.
Add the chopped onion to the skillet and sauté for 4-5 minutes until softened and translucent.
Stir in the minced garlic and ginger and cook for 1-2 minutes until fragrant.
Add the curry powder, ground turmeric, garam masala, and cayenne pepper (if using) to the skillet. Toast the spices for 30 seconds to release their aroma.
Add the diced tomatoes to the skillet and cook for 3-4 minutes until they begin to break down and form a sauce.
Pour in the chicken broth and stir well to combine the ingredients.
Add the chicken thighs to the skillet, ensuring they are coated in the sauce. Cover and reduce the heat to medium-low. Simmer for 15 minutes.
After 15 minutes, pour in the coconut milk and stir gently. Continue cooking uncovered for another 10 minutes, allowing the sauce to thicken slightly.
Taste the curry and adjust the seasoning with salt and black pepper as needed.
Remove the skillet from the heat and garnish the curry with fresh cilantro.
Serve hot with steamed rice, naan, and lime wedges on the side.
Nutrition Facts
Calories |
476 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.9 g | 40% | |
| Saturated Fat | 16.4 g | 82% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 160 mg | 53% | |
| Sodium | 1056 mg | 46% | |
| Total Carbohydrate | 12.2 g | 4% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 5.0 g | ||
| Protein | 39.0 g | 78% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 56 mg | 4% | |
| Iron | 4.6 mg | 25% | |
| Potassium | 847 mg | 18% | |
*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.
