Ingredients
Scale
- 1 lb chicken breast or thighs, cut into chunks
- 2 tbsp olive oil
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 1 tbsp ginger, grated
- 1 can (14 oz) crushed tomatoes
- 1 can (13.5 oz) coconut milk
- 2 tsp garam masala
- 1 tsp turmeric
- 1 tsp paprika
- Salt and pepper to taste
- Fresh cilantro, chopped for garnish
- Cooked rice or naan for serving
Instructions
- Heat olive oil in a large skillet over medium heat. Add chopped onion and sauté until translucent.
- Add garlic and ginger, cook for 1 minute until fragrant.
- Stir in spices: garam masala, turmeric, paprika, salt, and pepper. Cook for another minute.
- Add chicken chunks, cook until browned on all sides.
- Pour in crushed tomatoes and coconut milk. Stir well.
- Simmer for 20-25 minutes until the chicken is cooked through and the sauce thickens.
- Garnish with chopped cilantro. Serve hot over rice or with naan.
Notes
- You can substitute chicken with tofu for a vegan version.
- Adjust spice levels according to your heat preference.
- For a thicker sauce, simmer longer or add a splash of coconut cream.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: Indian-inspired
- Diet: Dairy-Free, Gluten-Free
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 350 Kcal
- Sugar: 8g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 80mg