Quick Creamy Chicken Curry
Preparation Time:
15 min
Difficulty:
Intermediate
Ingredients:
- 300g of chicken breast, diced
- 200ml of coconut milk
- 1 tablespoon of olive oil
- 1 medium onion, chopped
- 2 cloves of garlic, minced
- 1 tablespoon of curry powder
- 1 teaspoon of ginger, grated
- Salt to taste
- Pepper to taste
- A handful of fresh cilantro, chopped (for garnish)
- 1 cup of cooked basmati rice (to serve)
Kitchen Tools Needed:
- Frying pan
- Wooden spoon
- Measuring cups
- Cutting board
- Knife
Instructions:
- Heat olive oil in a frying pan over medium heat.
- Add the chopped onion and minced garlic, sauté until the onion is translucent.
- Stir in the ginger and curry powder, cooking for an additional minute until fragrant.
- Add the diced chicken and season with salt and pepper; cook until the chicken is browned.
- Pour in the coconut milk, bring to a gentle simmer and let cook for about 7 minutes, until chicken is fully cooked and the sauce thickens slightly.
- Serve the creamy chicken curry over cooked basmati rice, garnished with fresh cilantro.
Macros:
- Total Calories: 540kcal
- Carbs: 50g
- Proteins: 40g
- Fats: 35g