Tia’s Curry Chicken
Curry Chicken
Serves 4-5
Prep time: 15
Total time: 40 minutes
Ingredients:
Chicken:
1 pound boneless, skinless chicken thighs, trimmed, cut into cubes
1 tbsp cumin
1 tbsp turmeric
1 tsp kosher salt
Sauce:
1 tbsp neutral oil
1 large yellow onion, small diced
2 tsp curry powder
1 tsp garlic powder
1 tsp cumin
1 tsp ground ginger
1 tsp kosher salt
1 pound baby potatoes, cut into half
2 cups chicken stock
1 15oz can diced tomatoes, drained
1 cup thick coconut milk or cream
1/2 cup chopped fresh cilantro
1 lime
Salt and pepper
INSTRUCTIONS:
For the marinade: In a resealable plastic bag, cumin, turmeric, and salt. Add the chicken and toss to coat. Set aside.
In a large skillet, heat oil in skillet over medium heat. Add the onions and cook until soft, 3 to 4 minutes. Add the curry, garlic, cumin, ginger and salt and cook until fragrant, 1 minute. Add the potatoes, chicken stock and tomatoes. Simmer for 5 minutes then add the chicken and cook, uncovered, until the potatoes are easily pierced, 10-15 minutes, stirring occasionally.
Stir in the coconut milk and cook until the sauce has thickened slightly, another 5 minutes. Squeeze lime juice and sprinkle with cilantro, salt and pepper. Serve with rice.
