Chicken Curry Recipe

Name: Chicken Curry Recipe
Total time: 45 min
Yield: 6 servings
Cuisine: Indonesian
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

Great over basmati rice for a complete meal (also great with naan or cauliflower rice to keep the carbs low or Whole30 compliant).

⏱️ 45 min 📊 Medium 👁️ 6 views

👨‍🍳 Start Cooking

Foto: Skinnytaste

Ingredients

6 servings

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

Steps

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.