Chicken Curry with Coconut Milk
"Delicious served atop fluffy basmati rice for a satisfying meal, this curry is also fantastic paired with naan or cauliflower rice for a low-carb or Whole30-friendly option."
Get the Calorie Master app
Download on the App Store for the best experience.
Ingredients
- 1/2 tbsp olive oil
- 1/2 onion
- 5 cloves garlic
- 1 large tomato
- 2 tbsp fresh cilantro
- 1/2 cup light coconut milk
- 2/3 cup water
- 8 oz 1 large potato, peeled and diced small
- 6 skinless chicken thighs
- kosher salt to taste
- 1-1/2 tsp garam masala
- 2 tsp curry powder
- 1/2 tsp roasted cumin
Instructions
- 1
In a spacious deep skillet, warm the oil over medium heat.
- 2
Introduce the chopped onion and minced garlic, sautéing for 1 minute. Then, incorporate the cumin, garam masala, and curry powder, stirring thoroughly and cooking for an additional minute.
- 3
Add the chicken pieces to the skillet, sprinkling them with 1 teaspoon of salt.
- 4
Pour in the diced tomatoes, chopped cilantro, coconut milk, and water.
- 5
Combine all the ingredients, then cover the skillet and let it simmer on medium-low heat until the chicken is fully cooked, which should take approximately 30 minutes.
- 6
Add the diced potatoes along with an extra 1/2 teaspoon of salt, and continue to simmer with the lid on for another 10 minutes, or until the potatoes are fork-tender.
- 7
Pressure Cooker Directions: Decrease the amount of water to 1/2 cup, then after step 4, cook the chicken on high pressure for 15 minutes. Perform a quick release, then add the potatoes and cook under high pressure for an additional 5 minutes. Allow for natural release afterward.