optional- 8 oz (1 large) potato, peeled and diced small
Instructions
1. Heat oil in large deep skillet, over medium heat. Add onion and garlic and sauté for 1 minute. Add cumin, masala, and curry powder and mix well, cooking 1 minute.
2. Place chicken in pan and season with 1 tsp salt.
3. Add tomatoes, coconut milk, and water. Stir all ingredients and cover pan, simmer on medium-low until chicken is cooked through, about 30 minutes
4. Add potatoes, 1/2 tsp salt and simmer, covered an additional 10 minutes, or until potatoes are tender. Serve on basmati rice, cauliflower rice, or naan as desired.
Serving
Suggestions
Yields 6 servings. Serving size- 1 thigh with sauce and potato ~213 calories, 6 SP
Originally Submitted
7/11/2017
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