Simple Curry Chicken Recipe

Introduction

Ingredients

• 4 chicken breasts, cut into bite-sized pieces
• 1 onion, diced
• 3 garlic cloves, minced
• 1 tablespoon ginger, minced
• 1 tablespoon curry powder
• 1 teaspoon turmeric powder
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1 can diced tomatoes
• 1 can coconut milk
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh coriander for garnish (optional)

Instructions

1. Heat the olive oil in a large saucepan over medium-high heat.
2. Add the onions and sauté until soft and translucent.
3. Add the garlic and ginger and sauté for another minute or until fragrant.
4. Add the chicken and cook until browned on all sides.
5. Add the curry powder, turmeric powder, cumin powder, and coriander powder. Stir until the chicken is coated with the spices.
6. Add the diced tomatoes and coconut milk. Stir until well combined.
7. Season with salt and pepper to taste.
8. Reduce the heat to low and let the curry simmer for 20-25 minutes or until the chicken is cooked through.
9. Garnish with fresh coriander (optional).
10. Serve with rice or bread.

Nutrition

• Calories: 357
• Protein: 28g
• Fat: 23g
• Carbohydrates: 9g
• Fiber: 2g
• Sugar: 3g
• Sodium: 363mg

Tips

• Use boneless, skinless chicken thighs instead of chicken breasts for a more tender and flavorful dish.
• Add more vegetables like diced potatoes, carrots, or bell peppers for a more nutritious and filling meal.
• Adjust the amount of curry powder and other spices to your liking. If you prefer a milder curry, use less curry powder.
• Use full-fat coconut milk for a creamier and richer sauce.
• Leftovers can be stored in the fridge for up to 3 days or in the freezer for up to 3 months.

Conclusion