Ingredients
Scale
- 4 boneless, skinless chicken thighs (about 1.5 lbs)
- 1 can (14 oz) of coconut milk
- 1 medium onion, finely chopped
- 4 cloves of garlic, minced
- 1 tablespoon ginger, grated
- 1 bell pepper, chopped (red or yellow for color)
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon turmeric
- Salt and pepper to taste
- Fresh cilantro for garnish
- Juice of 1 lime
Instructions
- Prep the ingredients by chopping onion and bell pepper, mincing garlic, grating ginger, and cutting chicken into bite-sized pieces.
- In a skillet, heat olive oil and sauté onion and bell pepper until soft, then add garlic and ginger for a minute.
- Add chicken to the skillet and cook until golden brown on all sides, about 7-10 minutes.
- Stir in cumin, paprika, and turmeric, cooking for an additional minute.
- Pour in coconut milk and simmer on low heat for 15-20 minutes until thickened.
- Finish with lime juice and cilantro, cooking for another 2-3 minutes.
Notes
- Serve with rice or crusty bread to soak up the sauce.
- Adjust spices according to your taste preference.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Tropical
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 370
- Sugar: 3g
- Sodium: 600mg
- Fat: 21g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg
Keywords: coconut chicken, easy chicken recipe, tropical dish, chicken curry