Ingredients
Scale
- 1 lb boneless chicken thighs
- 1 medium onion, finely chopped
- 1 inch fresh ginger, grated
- 4 garlic cloves, minced
- 1 cup full-fat coconut milk
- 4 tbsp korma curry paste
- 2 tbsp vegetable oil or ghee
- ¼ cup fresh cilantro, chopped
- Salt & pepper to taste
Instructions
- Prepare your ingredients by chopping the onion and mincing the garlic and ginger.
- In a large pan over medium heat, heat the oil or ghee. Add onions and cook until golden brown (about 5-7 minutes).
- Add minced garlic and grated ginger, stirring for about a minute until fragrant.
- Stir in korma curry paste and let it cook for 2-3 minutes.
- Add chicken thighs, ensuring they are coated in the spice mixture. Cook until no longer pink (about 8-10 minutes).
- Pour in coconut milk and bring to a simmer. Cook for an additional 15-20 minutes until thickened.
- Garnish with fresh cilantro before serving.
Notes
- Marinate chicken for at least two hours for enhanced flavor.
- Use fresh spices for the best aroma.
- For added texture, consider mixing in nuts or substituting coconut milk with yogurt.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Cooking
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 420
- Sugar: 5g
- Sodium: 350mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 85mg