Chicken Curry Recipe

About This Recipe

Great over basmati rice for a complete meal (also great with naan or cauliflower rice to keep the carbs low or Whole30 compliant).

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

Instructions

1. Heat oil in a large deep skillet, over medium heat.
2. Add onion and garlic and sauté 1 minute. Add cumin, masala and curry powder and mix well, cooking 1 minute.
3. Place chicken in the pan and season with 1 teaspoon salt.
4. Add tomatoes, cilantro, coconut milk and water.
5. Stir all ingredients and cover pan, simmer on medium-low until chicken is cooked through, about 30 minutes.
6. Add potatoes, 1/2 teaspoon salt and simmer, covered an additional 10 minutes, or until the potatoes are tender.
7. 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.