Chicken Curry with Coconut Milk
Josh has another favorite meal. He said I could make this every night forever and he would be happy. I have just recently begun to become a fan of Indian food and I’ve only been to Indian restaurants in my lifetime. This was my first attempt at cooking Indian food and I think it came out pretty well. I served the curry with jasmine rice and garlic naan bread from Target’s bakery. It was even better on pita the second day without rice. Ingredients 1 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 3/4 cup water 1 large potato, peeled and diced small 6 skinless chicken thighs kosher salt to taste
Preparation Add oil to a large pan, on medium heat. When oil is hot add onion and garlic and sauté. Add cumin, masala and curry powder and mix well.
Place chicken in the pan and season with salt. Mix together with all spices and brown on both side for a few minutes.
Add tomatoes, cilantro, water, coconut milk and adjust salt to taste. Mix all ingredients and cover pan, simmer on low until chicken is cooked through, about 20 minutes.
Add potatoes and more water if necessary and simmer, covered an additional 5-10 minutes.
I served this dish with rice and Naan bread from Target, for a total of 10 WW Points.