Anti Inflammatory Easy Chicken Curry
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Learn more →Ingredients
4 servings
- 1 ½ lb boneless, skinless chicken thighs, cut into 1 ½-inch pieces
- 1 tsp salt
- ¼ tsp black pepper
- 2 tbsp neutral oil (such as canola or avocado oil)
Chef's tipAvocado oil is neutral and handles high heat, making it a good all-purpose swap. - 1 medium yellow onion, finely diced
- 4 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp curry powder
- 1 tsp ground cumin
- ½ tsp ground turmeric
- ¼ tsp cayenne pepper
- 1 can (14 oz) diced tomatoes
- 1 can (13.5 oz) full-fat coconut milk
For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)
- cooked rice or naan, for serving
Can be omittedcooked rice
Instructions
- 1
Pat the chicken pieces dry and season all over with 1/2 tsp salt and the black pepper.
- 2
Heat the oil in a large (12-inch) skillet or wide saucepan over medium-high heat until shimmering. Add the chicken in a single layer and cook, undisturbed, for 3 minutes, until the undersides are lightly golden. Stir and cook 2 minutes more, until opaque on all sides. Transfer the chicken to a plate — it will finish cooking in the sauce.
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