Ingredients
Scale
- 2 lbs boneless, skinless chicken thighs or breasts
- 1 can (13.5 oz) coconut milk
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 small onion, chopped
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- Salt and pepper to taste
- Fresh cilantro and lemon wedges for garnish
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add chicken pieces and cook until browned on all sides. Remove and set aside.
- In the same skillet, sauté onion and garlic until fragrant.
- Stir in turmeric and cumin, cooking for 1 minute.
- Pour in coconut milk, stirring well, and bring to a simmer.
- Add the browned chicken back to the skillet, season with salt and pepper.
- Cover and cook for 20-25 minutes until chicken is tender.
- Garnish with fresh cilantro and serve with steamed rice or vegetables.
Notes
- Adjust spice levels by adding chili flakes if desired.
- For a thinner sauce, add a splash of chicken broth.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Simmering
- Cuisine: International
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 plate
- Calories: 420 Kcal
- Sugar: 4g
- Sodium: 650mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 120mg