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Coconut Chicken Curry

Tender chicken in a fragrant coconut milk curry. Mild enough for everyone, deep enough to be interesting.

gluten-free high-protein
🔥 Calories per serving: 480
🍽️ Serves: 4
⏱️ Prep: 15 min
🍳 Cook: 30 min
Ingredients
Canned Tomatoes 1 can, 14 oz
Chicken Thighs 1.5 lbs, boneless
Chili Powder 1 tsp
Coconut Milk 1 can, 14 oz
Cumin 1.5 tsp
Garlic 4 cloves
Lime ½
Olive Oil 2 tbsp
Onion 1 large
Paprika 1 tsp
Rice 1.5 cups dry
Salt 1.5 tsp
Instructions
  1. Dice chicken thighs into 1-inch pieces. Dice onion, mince garlic.
  2. Heat olive oil in a large pot or deep skillet over medium heat.
  3. Add onion and cook 6–7 minutes until softened and golden.
  4. Add garlic, cumin, paprika, and chili powder. Cook 2 minutes, stirring constantly, until incredibly fragrant.
  5. Add chicken in a single layer. Don't stir for 2 minutes to get some color on it. Stir and cook 3 more minutes.
  6. Pour in coconut milk and canned tomatoes. Stir to combine.
  7. Bring to a simmer and cook uncovered 20 minutes, stirring occasionally, until chicken is cooked through and sauce thickens.
  8. Season with salt. Taste — adjust spices. Squeeze in a little lime off the heat.
  9. Serve over rice.
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