Josh's Curry Chicken

Discover the bold, comforting flavors of *Josh's Curry Chicken*, a hearty, one-pan recipe that's perfect for curry lovers! This dish features tender, bite-sized chicken thighs simmered in a rich, aromatic blend of spices, including curry powder, garam masala, and turmeric, enhanced by the creamy sweetness of coconut milk and tangy pureed tomatoes. With its vibrant golden hue and layers of fragrant garlic, ginger, and fresh cilantro, this curry is as visually stunning as it is delicious. Ready in just an hour with minimal prep, it’s a fantastic choice for a weeknight dinner or easy meal prep. Serve with fluffy steamed rice or warm flatbread to soak up every drop of the luscious sauce. Bursting with warmth and flavor, this savory curry is sure to become a new family favorite! Keywords: curry chicken recipe, coconut curry chicken, easy homemade curry, chicken curry with rice.

Nutriscore Rating: 68/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1 kg Chicken thighs (boneless, skinless)
• 2 medium Onion (finely chopped)
• 4 cloves Garlic (minced)
• 1 tablespoon Ginger (grated)
• 3 medium Tomatoes (pureed)
• 1 cup Coconut milk
• 2 tablespoons Vegetable oil
• 2 tablespoons Curry powder
• 1 teaspoon Turmeric powder
• 1 teaspoon Garam masala
• 0.5 teaspoon Red chili powder
• 1 teaspoon Ground coriander
• 1 cup Chicken stock
• 2 tablespoons Fresh cilantro (chopped, for garnish)
• 1 teaspoon Salt
• 0.5 teaspoon Ground black pepper

Directions

Step 1

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

Step 2

Heat the vegetable oil in a large pan over medium heat.

Step 3

Add the chopped onions to the pan and sauté until golden brown, about 5-7 minutes.

Step 4

Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.

Step 5

Add the curry powder, turmeric powder, garam masala, red chili powder, and ground coriander. Stir continuously for 1 minute to release the aromas of the spices.

Step 6

Mix in the pureed tomatoes and cook for 5-7 minutes, stirring occasionally, until the tomato mixture thickens and the oil begins to separate.

Step 7

Add the chicken pieces to the pan and toss them to coat evenly with the spice mixture. Cook for 5 minutes, allowing the chicken to brown lightly.

Step 8

Pour in the chicken stock and coconut milk. Stir well, then reduce the heat to low and let the curry simmer for 20-25 minutes, stirring occasionally.

Step 9

Season the curry with salt and ground black pepper to taste.

Step 10

Once the chicken is tender and the sauce has thickened to your desired consistency, remove from heat.

Step 11

Garnish with freshly chopped cilantro and serve hot with steamed rice or flatbread of your choice.

Nutrition Facts

Serving size	(1997.0g)

Amount per serving	% Daily Value*
Calories	2669.8

Total Fat 141.7g	0%
Saturated Fat 34.2g	0%
Polyunsaturated Fat 16.8g
Cholesterol 1111.3mg	0%
Sodium 7449.7mg	0%
Total Carbohydrate 62.5g	0%
Dietary Fiber 8.7g	0%
Total Sugars 32.5g
Protein 279.3g	0%

Vitamin D 0IU	0%
Calcium 270.8mg	0%
Iron 24.8mg	0%
Potassium 3607.4mg	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: 48.3%

Protein: 42.3%

Carbs: 9.5%