Ingredients
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- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon turmeric
- 1 tablespoon vegetable oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 inch piece ginger, grated
- 1 bell pepper, chopped
- 1 cup carrots, sliced
- 1 cup green peas (fresh or frozen)
- 1 can (14 oz) coconut milk
- 1 cup chicken broth
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Heat the oil in a large pot over medium heat. Add the diced onion and sauté until soft and translucent, about 5 minutes.
- Add the garlic and ginger, cooking for another minute until fragrant.
- Stir in the chicken pieces, curry powder, cumin, and turmeric. Cook until the chicken is browned on all sides, about 5-7 minutes.
- Add the chopped bell pepper, sliced carrots, green peas, coconut milk, and chicken broth. Stir well to combine.
- Bring the mixture to a simmer, then reduce the heat to low. Cover and let it cook for 20-25 minutes, until the chicken is cooked through and the vegetables are tender.
- Season with salt and pepper to taste, and garnish with fresh cilantro before serving.
- Prep Time: 10
- Cook Time: 30
Nutrition
- Serving Size: 4
- Calories: 350kcal
- Fat: 20g
- Carbohydrates: 20g
- Protein: 25g