Ingredients
Scale
- 2 lbs chicken breasts or thighs, cut into pieces
- 1 can (13.5 oz) coconut milk
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 onion, chopped
- 1 tsp ginger, grated
- 1 tbsp curry powder
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add chopped onion and cook until translucent.
- Stir in garlic, ginger, and curry powder; cook for 1 minute.
- Add chicken pieces and cook until browned on all sides.
- Pour in coconut milk, season with salt and pepper, and simmer for 15-20 minutes until chicken is cooked through and sauce thickens.
- Garnish with fresh cilantro before serving.
Notes
- Adjust spice levels by adding chili flakes for extra heat.
- You can substitute chicken with seafood or vegetables for variations.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Method: Stovetop
- Cuisine: International
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 320 Kcal
- Sugar: 4g
- Sodium: 580mg
- Fat: 22g
- Saturated Fat: 15g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 85mg