Dinner

Chicken Curry Recipe

Tender chicken thighs and soft potato soak up a fragrant coconut sauce laced with cumin, garam masala, and curry powder, while bright tomato and fresh cilantro add a lively finish.

Recipe and photo by Skinnytaste, shared here with credit. View the Original

Chicken Curry Recipe
Total
55 min
Prep
15 min
Cook
40 min
Serves
6

Nutrition per Serving

Calories
213
Protein
24g
Carbs
12g
Fat
7g
Fiber
2g
Sugar
1g
Sodium
393mg

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 clove 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

Instructions

  1. Heat oil in a large deep skillet, over medium heat.
  2. Add onion and garlic and sauté 1 minute. Add cumin, masala and curry powder and mix well, cooking 1 minute.
  3. Place chicken in the pan and season with 1 teaspoon salt.
  4. Add tomatoes, cilantro, coconut milk and water.
  5. Stir all ingredients and cover pan, simmer on medium-low until chicken is cooked through, about 30 minutes.
  6. Add potatoes, 1/2 teaspoon salt and simmer, covered an additional 10 minutes, or until the potatoes are tender.
  7. 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.