Ingredients
Scale
- 1 lb chicken thighs, boneless and skinless, cut into pieces
- 2 tablespoons coconut oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 can (14 oz) diced tomatoes
- 1/2 cup coconut milk
- 2 teaspoons garam masala
- 1 teaspoon turmeric
- 1 teaspoon paprika
- 1/2 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Heat coconut oil in a large skillet over medium heat. Add chopped onion and sauté until translucent.
- Add garlic and ginger, cook for 1 minute until fragrant.
- Stir in spices: garam masala, turmeric, paprika, chili powder, salt, and pepper. Cook for another minute.
- Add diced tomatoes and simmer for 10 minutes to develop flavor.
- Add chicken pieces and cook until cooked through, about 10 minutes.
- Pour in coconut milk and simmer for 5 minutes until sauce thickens.
- Garnish with fresh cilantro and serve hot with rice or your favorite side.
Notes
- You can substitute chicken with tofu for a vegetarian version.
- Adjust chili powder for desired spice level.
- Use full-fat coconut milk for creamier sauce.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: Indian-inspired
- Diet: Vegan, Dairy-Free
Nutrition
- Serving Size: 1 cup
- Calories: 350 Kcal
- Sugar: 8g
- Sodium: 560mg
- Fat: 20g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 45mg