Easy Chicken Curry2017-07-05
- Servings : 4
- Prep Time : 15m
- Cook Time : 25m
- Ready In : 45m
- 1 lb. boneless, skinless chicken thighs
- 1 medium onion, sliced thinly
- 3 garlic cloves, minced
- 5 spring onions, sliced
- 2 ½ tbsp. curry powder
- ½ 400 g tin of chopped tomatoes
- 1 tsp. ground ginger
- 4 oz. coconut milk or Greek natural yogurt
- ½ cup of water
- Olive oil
- Salt and pepper to taste
In a saucepan, sauté the onions, spring onions, and garlic in olive oil. Cook until the garlic is light brown. Add the tomatoes, curry powder, and ground ginger, and cook for another 3 minutes.
Add the chicken, and coat it with the sautéed tomatoes and onions. Cook for 5 minutes or until the chicken turns brown.
Pour the water, and bring to a boil. Then, let it simmer for 15 minutes, or until the chicken is tender and cooked through.
Pour over the coconut milk, and stir. Simmer the curry for five more minutes. Serve with steaming rice. Enjoy!