Ingredients
Scale
- 1 lb chicken breasts, cut into bite-sized pieces
- 2 tbsp olive oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 tbsp ginger, grated
- 1 can (14 oz) diced tomatoes
- 1 cup coconut milk
- 2 tbsp garam masala
- 1 tsp turmeric
- 1 tsp paprika
- 1/2 tsp chili powder (optional)
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Heat olive oil in a large skillet over medium heat. Add chicken pieces and cook until browned. Remove and set aside.
- Sauté onions, garlic, and ginger until fragrant and translucent.
- Add tomatoes and spices; cook for 10 minutes to develop flavors.
- Pour in coconut milk, stir well, and return chicken to the skillet. Simmer for 15 minutes until sauce thickens.
- Garnish with fresh cilantro and serve hot with rice or gluten-free bread.
Notes
- You can substitute chicken with tofu or vegetables for vegan options.
- Adjust spice levels according to your preference.
- Serve with steamed rice or gluten-free naan for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: Indian
- Diet: Dairy-Free, Gluten-Free
Nutrition
- Serving Size: 1 plate
- Calories: 350 Kcal
- Sugar: 8g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 80mg