Ingredients
Scale
- 2 pounds chicken, cut into pieces
- 1 can coconut milk
- 2 tablespoons curry powder
- 1 tablespoon ginger, minced
- 4 cloves garlic, minced
- 1 onion, chopped
- 2 tablespoons vegetable oil
- 1 cup chicken broth
- 2 tablespoons lime juice
- salt to taste
Instructions
- Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and sauté until translucent.
- Add the minced garlic and ginger, cooking until fragrant.
- Stir in the curry powder and then add the chicken pieces. Sear the chicken until lightly browned.
- Pour in the coconut milk and chicken broth, bring to a simmer.
- Cover and cook for about 20-25 minutes, or until the chicken is cooked through.
- Stir in lime juice and season with salt to taste.
- Serve hot, garnished with fresh cilantro if desired.
Notes
- For extra depth of flavor, marinate the chicken in curry spices overnight.
- This dish pairs well with rice or chapati.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: stovetop
- Cuisine: East African
- Diet: gluten-free
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 100mg