Chicken Curry

Chicken thighs simmered with ginger, garlic and curry spices in a creamy coconut and tomato sauce. A high-protein, gluten-free main.

Ingredients

• 600 g boneless, skinless chicken thighs
• 200 g onion
• 15 g (3 cloves) garlic
• 15 g (2 cm piece) fresh ginger
• 300 g canned diced tomatoes
• 300 g canned coconut milk
• 40 g (3 tbsp) sunflower oil
• 15 g (2 tbsp) curry powder
• 3 g (1 tsp) ground turmeric
• 3 g (1 tsp) ground cumin
• 100 g (scant ½ cup) water
• 8 g (1½ tsp) salt

Instructions

1. 1

   Cut the chicken thighs into 3 cm pieces. Finely chop the onion; grate the garlic and ginger.

2. 2

   Heat the sunflower oil in a large pot and cook the onion over medium heat for 8 minutes until golden, then add the garlic and ginger for 1 minute.

3. 3

   Stir in the curry powder, turmeric and cumin for 30 seconds, until fragrant.

4. 4

   Add the chicken and stir for 5 minutes, until coated in the spices and no longer pink on the outside.

5. 5

   Add the canned tomatoes, coconut milk, water and salt. Bring to a boil, then simmer partly covered over low heat for 25 minutes, until the sauce thickens and the chicken is tender.

6. 6

   Remove from the heat, rest for 5 minutes and serve hot.

Nutrition

Per serving