Patrick's Midnite Curried Chicken Cabbage
Transform your late-night cravings into a culinary masterpiece with Patrick's Midnite Curried Chicken Cabbage, a quick and flavorful one-pan recipe designed to delight your taste buds! Juicy, bite-sized chicken thighs are perfectly seasoned with aromatic curry spices, turmeric, and a hint of red chili flakes, then simmered in creamy coconut milk for a luxurious finish. The addition of tender green cabbage adds a nutrient-packed crunch, while fresh cilantro and a squeeze of zesty lime elevate the dish to new heights of brightness. Ready in just 40 minutes, this fragrant curried chicken is ideal for a satisfying dinner or a hearty midnight snack. Serve it with steamed rice or flatbread, or enjoy it on its own. This recipe is a must-try for fans of easy weeknight meals, flavorful comfort food, and bold Indian-inspired flavors!
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Ingredients
- 500 grams Boneless chicken thighs
- 1 small head Green cabbage
- 1 medium Onion
- 3 Garlic cloves
- 1 inch Ginger
- 200 ml Coconut milk
- 2 teaspoons Curry powder
- 1 teaspoon Turmeric powder
- 1 teaspoon Ground cumin
- 0.5 teaspoon Red chili flakes
- 3 tablespoons Vegetable oil
- 1 teaspoon Salt
- 2 tablespoons Fresh cilantro leaves
- 1 Lime
Directions
Step 1
Cut the chicken thighs into bite-sized pieces and set aside.
Step 2
Shred the cabbage into thin strips. Finely chop the onion, garlic, and ginger.
Step 3
Heat the vegetable oil in a large skillet or wok over medium-high heat.
Step 4
Add the chopped onion, garlic, and ginger. Sauté for 2-3 minutes until fragrant.
Step 5
Stir in the curry powder, turmeric powder, ground cumin, and red chili flakes. Cook for 1 minute to toast the spices.
Step 6
Add the chicken pieces to the pan and sprinkle with salt. Cook for 5-7 minutes, stirring frequently, until the chicken is browned on all sides.
Step 7
Reduce the heat to medium and add the shredded cabbage. Toss to combine with the spices and chicken.
Step 8
Pour in the coconut milk, stirring well to coat everything evenly. Cover the skillet with a lid and let simmer for 10 minutes, stirring occasionally, until the cabbage softens and the chicken is cooked through.
Step 9
Remove the lid and allow the sauce to thicken slightly. Taste and adjust seasoning with more salt if needed.
Step 10
Sprinkle with fresh cilantro leaves and squeeze lime juice over the dish before serving.
Step 11
Serve hot with steamed rice, flatbread, or as a standalone main dish.
Nutrition Facts
| Serving size | (1369.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1458.9 |
| Total Fat 91.5g | 0% |
| Saturated Fat 19.4g | 0% |
| Polyunsaturated Fat 25.2g | |
| Cholesterol 433.3mg | 0% |
| Sodium 4167.7mg | 0% |
| Total Carbohydrate 68.5g | 0% |
| Dietary Fiber 14.5g | 0% |
| Total Sugars 33.5g | |
| Protein 108.9g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 328.2mg | 0% |
| Iron 13.6mg | 0% |
| Potassium 2353.8mg | 0% |
Source of Calories