Chicken curry

Name: Chicken curry
Total time: 40 min
Yield: 4
Ingredients: 600 g Boneless chicken thighs; 1 pcs Onion; 3 clove Garlic; 20 g Fresh ginger; 2 tbsp Curry powder; 400 g Chopped tomatoes; 400 ml Coconut milk; 2 tbsp Vegetable oil; 300 g Rice; 1 bunch Coriander; Salt

By Maxim
40 min
Easy

Main

Calories: ≈ 800 kcal
Protein: ≈ 40 g
Fat: ≈ 40 g
Carbs: ≈ 70 g

A mild, creamy curry with chicken thighs, tomato and coconut milk, served over rice. Make a double batch: it reheats well and is even better the next day.

Ingredients

4 servings

Boneless chicken thighs600 g
Onion1 pcs
Garlic3 clove
Fresh ginger20 g
Curry powder2 tbsp
Chopped tomatoes400 g
Coconut milk400 ml
Vegetable oil2 tbsp
Rice300 g
Coriander1 bunch
Saltto taste

Steps

1
Heat the oil in a deep pan and cook the chopped onion for 8 minutes until soft and golden.
2
Add the grated garlic and ginger and the curry powder and stir for 1 minute.
3
Add the chicken (600 g), cut into bite-size pieces, and cook for 5 minutes, turning it in the spices.
4
Pour in the tomatoes (400 g) and coconut milk (400 ml), season with salt and simmer uncovered for 20 minutes, until the chicken is cooked through and the sauce thickens.
5
Meanwhile cook the rice (300 g) according to the packet. Serve the curry over the rice, scattered with coriander.