Larson's Explosively Tasty Curry

Prepare to tantalize your taste buds with Larson's Explosively Tasty Curry—an irresistible symphony of bold spices, creamy coconut milk, and your choice of tender chicken thighs or protein-packed tofu. This one-pan wonder starts with aromatic cumin seeds sizzling in hot oil, followed by a medley of sautéed onions, garlic, and ginger for a flavor-packed base. A vibrant blend of turmeric, coriander, and cayenne adds depth and warmth, while the richness of coconut milk perfectly balances the spice. With just a hint of sweetness and a pop of freshness from optional spinach and lime, this versatile curry is ready in under an hour and pairs beautifully with fluffy steamed rice or naan. Perfect for cozy dinners or impressing guests, this dish will have everyone asking for seconds!

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 500 grams boneless chicken thighs (or tofu for a vegetarian option)
• 400 ml coconut milk
• 1 large onion
• 1 tablespoon ginger
• 4 cloves garlic
• 2 medium tomatoes
• 2 tablespoons vegetable oil
• 1 teaspoon cumin seeds
• 1 teaspoon ground turmeric
• 2 teaspoons ground coriander
• 1 teaspoon garam masala
• 0.5 teaspoon cayenne pepper
• 1 teaspoon salt
• 1 teaspoon sugar
• 100 grams spinach (optional)
• 10 grams fresh cilantro (for garnish)
• 200 ml water
• 1 unit lime (optional, for serving)

Directions

Step 1

1. Dice the chicken thighs into bite-sized pieces, or cut the tofu into cubes if using a vegetarian option. Set aside.

Step 2

2. Finely chop the onion, mince the garlic, and grate the ginger. Dice the tomatoes into small pieces.

Step 3

3. Heat the vegetable oil in a large pan or skillet over medium heat. Once hot, add the cumin seeds and allow them to sizzle for 30 seconds until aromatic.

Step 4

4. Add the chopped onion to the pan and sauté for 5-7 minutes until golden brown.

Step 5

5. Add the minced garlic and grated ginger to the onions, stirring continuously for about 1 minute to release their aroma.

Step 6

6. Stir in the ground turmeric, ground coriander, and cayenne pepper. Cook the spices for 30 seconds, ensuring they don’t burn.

Step 7

7. Add the diced tomatoes and cook for 5 minutes, until they soften and break down into a thick mixture.

Step 8

8. Add the chicken (or tofu) to the pan, stirring to coat in the spice mix. Cook for 5 minutes to lightly brown the chicken or tofu.

Step 9

9. Pour in the coconut milk and water, stirring to combine. Add the salt and sugar, then bring the mixture to a gentle simmer.

Step 10

10. Cover the pan and let the curry simmer for 15 minutes, stirring occasionally. If using spinach, stir it in during the final 5 minutes of cooking to allow it to wilt.

Step 11

11. Remove the lid and stir in the garam masala. Taste and adjust the seasoning with additional salt or sugar if needed.

Step 12

12. Garnish with fresh cilantro leaves and a squeeze of lime (optional) before serving.

Step 13

13. Serve hot with steamed rice, naan, or your favorite side dish. Enjoy!

Nutrition Facts

Serving size	(1796.1g)

Amount per serving	% Daily Value*
Calories	1679.9

Total Fat 85.9g	0%
Saturated Fat 19.6g	0%
Polyunsaturated Fat 17.0g
Cholesterol 525mg	0%
Sodium 2912.9mg	0%
Total Carbohydrate 92.7g	0%
Dietary Fiber 14.4g	0%
Total Sugars 50.1g
Protein 136.1g	0%

Vitamin D 35IU	0%
Calcium 387.3mg	0%
Iron 15.1mg	0%
Potassium 3394.5mg	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: 45.8%

Protein: 32.2%

Carbs: 22.0%