Effortless Coconut Chicken Curry

Ingredients

• 2 tbsp oil or butter
• 1 onion (diced)
• 3 garlic cloves (minced)
• 1 tbsp ginger (minced)
• 1 tbsp hyderabadi garam masala
• 2.5 tbsp red chilli powder (2-3 tbsp depending on heat preference)
• 1 can coconut milk (typically 13.5-14 oz)
• 1 can diced tomatoes (typically 14.5 oz)
• 500 g chicken (leg and thighs)
• salt (to taste)
• chili flakes (optional for extra heat)
• fresh coriander (for topping)
• 2 cup rice (dry, for serving)

Steps

1. 1

   Heat 2 tbsp of oil or butter in a large pot or pan over medium heat. Add the diced onion and cook until soft and translucent, about 5-7 minutes.

2. 2

   Add the minced garlic, minced ginger, 1 tbsp of hyderabadi garam masala, and 2-3 tbsp of red chilli powder to the pan. Stir constantly for about 1 minute until the spices are fragrant and well-combined with the onions.

3. 3

   Add the 500g of chicken (legs and thighs) or your protein of choice to the pan. Stir to coat the meat in the spice mixture.

4. 4

   Pour in the can of coconut milk and the can of diced tomatoes. Stir well to combine all ingredients.

5. 5

   Bring the mixture to a gentle simmer. Let it cook, stirring occasionally, until the sauce has thickened, become creamy, and the chicken is cooked through (internal temperature of 165°F / 74°C).

6. 6

   Season with salt to taste and add chili flakes if you prefer more heat. Serve the curry hot over a bed of rice and garnish with fresh coriander.

Notes

You can substitute the chicken with other proteins like chickpeas, tofu, or beef. If you cannot find Hyderabadi garam masala, a standard garam masala can be used as a substitute. Pair with Ragi Mudde for a traditional experience.

Nutrition per serving

• main
• curry
• chicken
• easy
• dinner
• comfort food
• spicy