Ingredients
Scale
- 1 lb boneless chicken breasts, cubed
- 2 tbsp olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tbsp ginger, grated
- 1 can (14 oz) diced tomatoes
- 1 cup coconut milk
- 2 tsp garam masala
- 1 tsp turmeric
- 1 tsp paprika
- Salt and pepper to taste
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add chopped onion and sauté until translucent.
- Stir in garlic and ginger; cook for another minute.
- Add chicken pieces and cook until browned.
- Stir in diced tomatoes, spices, salt, and pepper.
- Simmer for 10 minutes, then add coconut milk and cook for an additional 10 minutes.
- Serve hot garnished with fresh cilantro and with rice or naan.
Notes
- Use full-fat coconut milk for creaminess.
- Adjust spice levels to taste.
- Best served immediately, but leftovers can be stored in the fridge for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Sautéing, Simmering
- Cuisine: Indian-inspired
- Diet: Vegan, Dairy-Free
Nutrition
- Serving Size: 1 cup
- Calories: 350 Kcal
- Sugar: 7g
- Sodium: 620mg
- Fat: 20g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 80mg