Chicken Curry
Great over basmati rice for a complete meal (also great with naan or cauliflower rice to keep the carbs low or Whole30 compliant).
- Prep time
- --
- Cook time
- Not listed
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1/2 tbsp olive oil
- 1/2 tsp roasted cumin
- 1-1/2 tsp garam masala
- 2 tsp curry powder
- 1/2 onion (minced)
- 5 cloves garlic (minced)
- 1 large tomato (chopped)
- 2 tbsp fresh cilantro (chopped)
- 1/2 cup light coconut milk
- 2/3 cup water
- 8 oz 1 large potato, peeled and diced small
- 6 skinless chicken thighs
- kosher salt to taste
Instructions
- 1
Heat oil in a large deep skillet, over medium heat.
- 2
Add onion and garlic and sauté 1 minute. Add cumin, masala and curry powder and mix well, cooking 1 minute.
- 3
Place chicken in the pan and season with 1 teaspoon salt.
- 4
Add tomatoes, cilantro, coconut milk and water.
- 5
Stir all ingredients and cover pan, simmer on medium-low until chicken is cooked through, about 30 minutes.
- 6
Add potatoes, 1/2 teaspoon salt and simmer, covered an additional 10 minutes, or until the potatoes are tender.
- 7
Pressure Cooker Directions: Reduce water to 1/2 cup and cook the chicken after step 4 on high pressure for 15 minutes, quick release then add potatoes, high pressure 5 minutes. Let it release naturally.