Ginger Curry Chicken

Indulge in the bold and aromatic flavors of Ginger Curry Chicken, a comforting one-pot dish perfect for weeknight dinners or special occasions. This recipe showcases tender, juicy chicken thighs simmered in a luscious coconut milk sauce, infused with freshly minced ginger, garlic, and a blend of warming spices like curry powder, garam masala, and turmeric. Diced tomatoes add a touch of tanginess, while a hint of optional cayenne pepper brings customizable heat. The rich, savory broth thickens as it cooks, creating the perfect companion to fluffy steamed rice or buttery naan. Finished with a sprinkle of fresh cilantro and a squeeze of lime, this dish offers an irresistible combination of freshness and depth. Ready in just 50 minutes, Ginger Curry Chicken is your go-to for a flavorful, crowd-pleasing meal that's both easy and satisfying.

Nutriscore Rating: 64/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1.5 pounds Chicken thighs (boneless, skinless)
• 2 tablespoons (minced) Fresh ginger
• 4 cloves (minced) Garlic
• 1 piece Onion (medium, finely chopped)
• 2 pieces Tomatoes (diced)
• 1 cup Coconut milk (unsweetened)
• 2 tablespoons Vegetable oil
• 2 teaspoons Curry powder
• 1 teaspoon Ground turmeric
• 1 teaspoon Garam masala
• 0.5 teaspoon Cayenne pepper (optional, for heat)
• 0.5 cup Chicken broth
• 1 teaspoon (or to taste) Salt
• 0.5 teaspoon (or to taste) Black pepper
• 2 tablespoons Fresh cilantro (chopped, for garnish)
• 1 piece Lime wedges (for serving)

Directions

Step 1

Season the chicken thighs with a pinch of salt and black pepper on both sides.

Step 2

Heat the vegetable oil in a large skillet or pot over medium heat.

Step 3

Add the chopped onion to the skillet and sauté for 4-5 minutes until softened and translucent.

Step 4

Stir in the minced garlic and ginger and cook for 1-2 minutes until fragrant.

Step 5

Add the curry powder, ground turmeric, garam masala, and cayenne pepper (if using) to the skillet. Toast the spices for 30 seconds to release their aroma.

Step 6

Add the diced tomatoes to the skillet and cook for 3-4 minutes until they begin to break down and form a sauce.

Step 7

Pour in the chicken broth and stir well to combine the ingredients.

Step 8

Add the chicken thighs to the skillet, ensuring they are coated in the sauce. Cover and reduce the heat to medium-low. Simmer for 15 minutes.

Step 9

After 15 minutes, pour in the coconut milk and stir gently. Continue cooking uncovered for another 10 minutes, allowing the sauce to thicken slightly.

Step 10

Taste the curry and adjust the seasoning with salt and black pepper as needed.

Step 11

Remove the skillet from the heat and garnish the curry with fresh cilantro.

Step 12

Serve hot with steamed rice, naan, and lime wedges on the side.

Nutrition Facts

Serving size	1475 grams (1475.0g)

Amount per serving	% Daily Value*
Calories	2348

Total Fat 160.10g	205%
Saturated Fat 74.80g	374%
Polyunsaturated Fat 16.80g
Cholesterol 742mg	247%
Sodium 4615mg	201%
Total Carbohydrate 45.40g	17%
Dietary Fiber 12.60g	45%
Total Sugars 19.20g
Protein 188.60g	377%

Vitamin D 0IU	0%
Calcium 218mg	17%
Iron 22mg	121%
Potassium 3342mg	71%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 60.6%

Protein: 31.7%

Carbs: 7.6%