Weeknight Chicken Curry

Ingredients

• 600 g chicken thighs · 600 g · 720 kcal
• boneless and diced
• 1 onion · 110 g · 44 kcal
• chopped
• 3 garlic cloves · 12 g · 18 kcal
• crushed
• 20 g fresh ginger · 20 g · 16 kcal
• grated
• 2 tbsp curry powder · 12 g · 40 kcal
• 400 g chopped tomatoes · 400 g · 72 kcal
• 200 ml coconut milk · 200 g · 460 kcal
• 1 tbsp vegetable oil · 14 g · 120 kcal
• 400 g cooked rice · 400 g · 520 kcal
• salt and black pepper

Method

1. Heat the oil in a deep pan and brown the chicken thighs in batches, then set aside.
2. Soften the onion in the same pan for 5 minutes, then add the garlic, ginger and curry powder and cook for 1 minute until fragrant.
3. Return the chicken with the chopped tomatoes and coconut milk. Season and bring to a gentle simmer.
4. Cook uncovered for 25 minutes, stirring now and then, until the chicken is tender and the sauce has thickened.
5. Serve over the cooked rice.

Nutrition per serving

Computed automatically from this recipe's ingredient list by the GoPlateSmart nutrition engine (typical USDA-style values per 100 g).