Ingredients
Scale
- 1 ½ lbs boneless skinless chicken thighs, diced
- 1 tablespoon vegetable oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons curry powder
- 1 teaspoon turmeric
- 1 teaspoon paprika
- 1 can (13.5 oz) coconut milk
- 1 cup chicken broth
- 1 tablespoon tomato paste
- Salt and black pepper to taste
- 8 oz mushrooms, sliced
- 1 tablespoon butter
Instructions
- Heat vegetable oil in a large pot or Dutch oven over medium-high heat.
- Add diced chicken thighs and cook until browned on all sides, about 5-7 minutes. Remove chicken and set aside.
- In the same pot, add onion and sauté until softened, about 3 minutes.
- Add minced garlic and grated ginger; cook for 1 minute until fragrant.
- Stir in curry powder, turmeric, and paprika; cook for 30 seconds.
- Pour in coconut milk, chicken broth, and tomato paste; stir to combine.
- Return chicken to the pot. Bring to a simmer, then reduce heat to low. Cover and cook for 15-20 minutes, until chicken is cooked through and sauce has thickened. Season with salt and black pepper to taste.
- While curry simmers, melt butter in a skillet over medium heat.
- Add sliced mushrooms and sauté until golden brown and tender, about 5-6 minutes. Season with a pinch of salt.
- Serve the curry over rice or in bowls, topped with garlic butter mushrooms. Accompany with warm naan bread.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main Course
- Cuisine: Indian-inspired
Nutrition
- Calories: 550
- Sugar: 4g
- Fat: 38g
- Carbohydrates: 12g
- Protein: 38g