One-Pan Chicken Curry Recipe
Create this easy one-pan chicken curry recipe to rival the same spicy dish found at Indian restaurants!
Ingredients
- 3 lbs boneless, skinless chicken thighs
- salt to taste
- pepper to taste
- 2 Tbsp olive oil
- 1 large onion diced
- 4 garlic cloves
- 1 Tbsp curry powder
- 1/4 tsp cayenne pepper
- 1 Tbsp tomato paste
- 1 cup low-sodium chicken stock
- 13 oz can unsweetened
- 1 head cauliflower cut into 1 inch florets
- 15 oz can chickpeas rinsed and drained
- chopped cilantro for garnish
Instructions
- Rinse and pat dry chicken thighs. Season with salt and pepper.
- Heat oil in skillet over medium high heat then add thighs. Cook until golden about 5 minutes turning halfway through. Remove thighs to a plate and add onion to fat in skillet. Cook 3 minutes.
- Add garlic, curry powder, cayenne and tomato paste and cook 1 minute more. Add chicken stock, coconut milk, cauliflower and chickpeas. Stir to combine. Nestle chicken back into pan, adding any accumulated juices and bring to a simmer. Partially cover pan and simmer 15-20 minutes until chicken is cooked through.
- Remove lid and add peas. Cook 2 minutes and garnish with cilantro. Serve over basmati rice.
Notes
You can find canned coconut milk in the Asian food isle of your local supermarket.
Nutrition
Calories: 616kcal | Carbohydrates: 64g | Protein: 65g | Fat: 25g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 215mg | Sodium: 283mg | Potassium: 2105mg | Fiber: 31g | Sugar: 8g | Vitamin A: 159IU | Vitamin C: 50mg | Calcium: 172mg | Iron: 13mg