Chicken Curry with Coconut Milk

• Gluten free

• Meat

  • 6 Chicken thighs, skinless

• Produce

  • 8 oz 1 large potato, large
  • 2 tbsp Cilantro, fresh
  • 5 cloves Garlic
  • 1/2 Onion
  • 1 Tomato, large

• Canned Goods

  • 1/2 cup Coconut milk, light

• Baking & Spices

  • 2 tsp Curry powder
  • 1 1/2 tsp Garam masala
  • 1 Kosher salt

• Oils & Vinegars

  • 1/2 tbsp Olive oil

• Nuts & Seeds

  • 1/2 tsp Cumin, Roasted

• Liquids

  • 2/3 cup Water

Found on skinnytaste.com

Description

Ingredients

• 1/2 tbsp olive oil
• 1/2 tsp roasted cumin
• 1-1/2 tsp garam masala
• 2 tsp curry powder
• 1/2 onion, minced
• 5 cloves garlic, minced
• 1 large tomato, chopped
• 2 tbsp fresh cilantro, chopped
• 1/2 cup light coconut milk
• 2/3 cup water
• 8 oz (1 large potato), peeled and diced small
• 6 skinless chicken thighs
• kosher salt to taste

Directions

• Heat oil in a large deep skillet, over medium heat. Add onion and garlic and sauté 1 minute. Add cumin, masala and curry powder and mix well, cooking 1 minute. Place chicken in the pan and season with 1 teaspoon salt. Add tomatoes, cilantro, coconut milk and water. Stir all ingredients and cover pan, simmer on medium-low until chicken is cooked through, about 30 minutes. Add potatoes, 1/2 teaspoon salt and simmer, covered an additional 10 minutes, or until the potatoes are tender. Pressure Cooker Directions: Reduce water to 1/2 cup and cook the chicken after step 4 on high pressure for 15 minutes, quick release then add potatoes, high pressure 5 minutes. Let it release naturally.

Nutrition