chickencurrydinnereasygluten-freeone-pot

Easy Chicken Curry

Name: Easy Chicken Curry
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Ingredients: 600 g Chicken thigh, boneless and skinless, cut into bite-size cubes; 150 g Onion, 1 large onion, diced; 10 g Garlic, 3 cloves, minced; 15 g Ginger, a thumb-size piece, grated; 12 g Curry Powder, 2 tablespoons; 3 g Turmeric, ground, 1 teaspoon; 3 g Cumin, ground, 1 teaspoon; 400 g Tomato, 1 can of chopped tomatoes; 400 g Coconut milk, 1 can, full fat; 25 g Canola oil, 2 tablespoons; 5 g Salt, to taste; 35 g Lime, juice of half a lime; 10 g Cilantro, fresh leaves, roughly chopped; 300 g Rice, basmati, cooked to serve

Tender chicken thighs simmered in a mildly spiced tomato and coconut sauce, finished with lime and cilantro and served over rice.

Total time

35 min

Serves

Difficulty

2/5

Ingredients

Step by step

Method

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01
Start the basmati rice cooking according to the packet.
02
Heat the oil in a large pot over medium-high heat and brown the chicken for about 5 minutes, turning once.
03
Add the onion, garlic and ginger and stir for 3 to 4 minutes until the onion is soft.
04
Stir in the curry powder, turmeric and cumin and cook for 1 minute until fragrant.
05
Pour in the chopped tomatoes and coconut milk, add the salt and stir.
06
Cover and simmer on low heat for 15 minutes until the chicken is cooked through and the sauce has thickened.
07
Squeeze in the lime juice, scatter over the cilantro and serve with the rice.

Prep

10 min

Cook

25 min