Servings
4
servingsPrep time
20
minutesCooking time
25
minutesTotal time
45
minutesThis chicken curry is delicious! It’s flavorful and comes together quickly for a great weeknight dinner. So aromatic, it will draw everyone to the table! The tender chicken and creamy sauce make this a comforting meal that your whole family will love!
Ingredients
2 tablespoons avocado oil
1 onion, chopped
1 tablespoon fresh ginger, grated
3 garlic cloves, minced
4 boneless skinless chicken thighs, cubed
2 tablespoons curry powder
1 teaspoon cumin
1/2 teaspoon salt
1 cup water
1 GF chicken boullion cube
2 tablespoons tomato paste
14 oz coconut milk
1 teaspoon sugar
2 tablespoons water
2 teaspoons cornstarch
2-3 tablespoons cilantro, chopped
Directions
- Heat the avocado oil in a large saucepan over medium heat. Add the onion and cook until softened. Add the ginger and garlic and cook for another minute.
- Add the chicken and cook until chicken is browned.
- Add the curry powder, cumin, and salt and cook for another 30 seconds.
- Stir in the water, boullion cube, tomato paste coconut milk and sugar. Simmer on medium high for 10-12 minutes, or until chicken has cooked through and sauce is thickened.
- Make a slurry with 2 tablespoons water and 2 teaspoons cornstarch. Stir into the sauce until it’s thickened to your liking. You may not need all of it.
- Taste, and add salt and pepper as needed.
- Stir in chopped cilantro, reserving some for garnish if desired. Serve over rice.
