Description
This easy Chicken Curry dish with potatoes, garam masala, cumin and curry spices and simmered with coconut milk. This aromatic dish
Yield: 6servings | Serving Size: 1thigh with sauce and potato
Ingredients
1/2tbspolive oil
1/2tsproasted cumin
1-1/2tspgaram masala
2tspcurry powder
1/2onion, minced
5clovesgarlic, minced
1large tomato, chopped
2tbspfresh cilantro, chopped
1/2cuplight coconut milk
2/3cupwater
8oz1 large potato, peeled and diced small
6skinless chicken thighs
kosher salt to taste
Instructions
Heat oil in a large deep skillet, over medium heat.
- Add onion and garlic and sauté 1 minute. Add cumin, masala and curry powder and mix well, cooking 1 minute.
Place chicken in the pan and season with 1 teaspoon salt.
- Add tomatoes, cilantro, coconut milk and water.
- Stir all ingredients and cover pan, simmer on medium-low until chicken is cooked through, about 30 minutes.
Add potatoes, 1/2 teaspoon salt and simmer, covered an additional 10 minutes, or until the potatoes are tender.
Pressure Cooker Directions: Reduce water to 1/2 cup and cook the chicken after step 4 on high pressure for 15 minutes, quick release then add potatoes, high pressure 5 minutes. Let it release naturally.
Last Step:
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Nutrition
Serving: 1thigh with sauce and potato, Calories: 213kcal, Carbohydrates: 12g, Protein: 24g, Fat: 7g, Saturated Fat: 1.5g, Cholesterol: 108mg, Sodium: 392.5mg, Fiber: 1.5g, Sugar: 0.5g
