Créé avec l’IA
Chicken Thigh Curry
45 min 1255 kcal par portion Moyen
Ingrédients
4 Portions
- chicken thighs600 g
- coconut milk1 cup
- curry powder2 tablespoons
- onion1 whole
- garlic2 cloves
- ginger1 tablespoon
- vegetable oil1 tablespoon
- chili powder1 tablespoon
- diced tomatoes1 cup
- cilantro1 tablespoon
Instructions
- 1
Heat the vegetable oil in a large pan over medium heat.
- 2
Add the chopped onion and sauté until translucent.
- 3
Add the minced garlic and grated ginger, and cook for another minute.
- 4
Stir in the curry powder and chili powder, and cook for 1-2 minutes until fragrant.
- 5
Add the chicken thighs to the pan and cook until they are browned on all sides.
- 6
Pour in the coconut milk and diced tomatoes, and stir to combine.
- 7
Bring the mixture to a simmer, then reduce the heat to low and cover the pan.
- 8
Cook for 25-30 minutes, or until the chicken is cooked through and tender.
- 9
Stir in the chopped cilantro just before serving.
- 10
