Drew's Curry Chicken

Indulge in the rich, aromatic flavors of **Drew's Curry Chicken**, a comforting and hearty dish that’s perfect for spicing up weeknight dinners. This recipe features tender, marinated chicken thighs simmered in a luxuriously creamy coconut milk sauce, infused with a bold blend of curry powder, cumin, turmeric, and red chili for just the right amount of heat. Diced tomatoes and caramelized onions create a robust base, while fresh ginger and garlic elevate the fragrance of this dish to a whole new level. Finished with a squeeze of lime juice and a sprinkle of fresh cilantro, this curry is as vibrant as it is delicious. Easy to prepare in under an hour, it's perfect served over steamed rice or paired with warm naan bread for soaking up every last drop of the flavorful sauce. Whether you’re a curry connoisseur or a first-timer, this recipe is a must-try for fans of bold and comforting meals.

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1.5 lbs chicken thighs (boneless, skinless)
• 1 cup plain yogurt
• 1 large white onion
• 4 cloves garlic cloves
• 2 inches ginger
• 2 medium tomatoes (diced)
• 1 cup coconut milk
• 2 tablespoons vegetable oil
• 2 tablespoons curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon turmeric
• 0.5 teaspoon red chili powder
• 1 teaspoon salt
• 0.25 cup fresh cilantro (chopped)
• 0.5 juice of lime

Directions

Step 1

Cut the chicken thighs into bite-sized pieces and set aside.

Step 2

In a bowl, mix the plain yogurt, 1 tablespoon of curry powder, and a pinch of salt. Add the chicken pieces to this marinade, ensuring they are well-coated. Cover and refrigerate for at least 30 minutes (or up to 2 hours for deeper flavor).

Step 3

Finely dice the white onion, mince the garlic, and grate the ginger. Set them aside.

Step 4

Heat the vegetable oil in a large skillet or pot over medium heat. Add the diced onion and sauté until it becomes translucent and starts to caramelize, about 5-7 minutes.

Step 5

Add the minced garlic and grated ginger to the skillet. Cook for another 1-2 minutes until fragrant.

Step 6

Stir in the remaining curry powder, ground cumin, ground coriander, turmeric, and red chili powder. Toast the spices for 1 minute to release their aromas.

Step 7

Add the diced tomatoes to the pot and cook until they break down and form a thick paste, about 5 minutes.

Step 8

Pour in the coconut milk and stir well, letting the mixture come to a simmer.

Step 9

Add the marinated chicken and any residual marinade to the pot. Stir well to coat the chicken with the sauce.

Step 10

Cover the pot and let the curry simmer for 20-25 minutes, stirring occasionally, until the chicken is fully cooked and tender.

Step 11

Taste the curry and adjust the seasoning with salt as needed.

Step 12

Garnish the curry with freshly chopped cilantro and a squeeze of lime juice before serving.

Step 13

Serve hot with steamed rice or naan bread, and enjoy.

Nutrition Facts

Serving size	(1784.2g)

Amount per serving	% Daily Value*
Calories	2085.8

Total Fat 108.0g	0%
Saturated Fat 27.1g	0%
Polyunsaturated Fat 16.9g
Cholesterol 756.3mg	0%
Sodium 7252.0mg	0%
Total Carbohydrate 81.5g	0%
Dietary Fiber 10.1g	0%
Total Sugars 49.9g
Protein 197.3g	0%

Vitamin D 117.6IU	0%
Calcium 699.7mg	0%
Iron 20.7mg	0%
Potassium 3745.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 46.6%

Protein: 37.8%

Carbs: 15.6%