Mediterranean Diet Friendly Easy Chicken Curry

Total time35 min

Prep time10 min

Cook time25 min

Mediterranean Diet Friendly Easy Chicken Curry

Tender chicken thighs simmer low and slow in a fragrant sauce built from garlic, ginger, and a warm blend of curry powder, cumin, and turmeric, with just a whisper of cayenne for heat. Diced tomatoes and rich coconut milk come together into a velvety, deeply spiced base that clings to every bite of chicken. The onions get a proper soften-down before the aromatics join in, layering in flavor the way any good weeknight curry should. Cilantro adds a fresh, herby finish right at the end, and the whole thing is built to spoon generously over rice or scoop up with naan. It's a hearty, produce-and-protein-forward dinner that leans on whole spices and simple pantry staples rather than anything heavily processed, making it a genuinely solid pick for a Mediterranean-style table. Bonus: it comes together in one pan, so cleanup is as easy as the cooking.

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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 oil or avocado oil)
Chosen Foods 100% Pure Avocado Oil, 16.9 fl oz La Tourangelle Avocado Oil Spectrum Naturals Avocado Oil La Tourangelle Avocado Oil Artisan Delicate - 8.45 Fl. Oz.Olivado Avocado Oil Extra Virgin - 8.45 Fl. Oz.
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Chef's tip
Avocado 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
Omit this
This ingredient likely doesn’t work for the diet.

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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