Chicken Curry

December 21, 2017
|
55 minutes
Serves 4
INGREDIENTS:
  • 1 Tbsp grapeseed oil
  • 1 tsp ground cumin
  • 2 tsp garam masala
  • 2 tsp curry powder
  • 1/2 onion, minced
  • 5 cloves garlic, minced
  • 1 large tomato, chopped
  • 2 Tbsp chopped fresh cilantro
  • 1/2 cup light coconut milk
  • 2/3 cup low sodium vegetable broth
  • 1 potato, peeled and diced small
  • 6 skinless chicken thighs
  • Salt and freshly ground pepper
DIRECTIONS:

In a deep large frying pan over medium heat, add oil. Add onion and garlic and cook 1 minute. Add cumin, masala and curry powder and mix well, cooking 1 minute.

Place chicken in pan and season with salt and pepper. Add tomatoes, cilantro, coconut milk and stock. Stir all ingredients and cover pan, simmer on medium-low until chicken is cooked through, about 30 minutes.

Add potatoes, 1/2 teaspoon salt and simmer, covered an additional 10 minutes, or until the potatoes are tender.