Chicken Curry with Coconut Milk

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  • ½ TBS olive oil
  • ½ TSP roasted cumin
  • 1½ TSP garam masala
  • 2 TSP curry powder
  • ½ onion (minced)
  • 6 cloves garlic (minced)
  • 1 large tomato (chopped)
  • 2 TBS fresh cilantro (chopped)
  • ½ C light coconut milk
  • ⅔ C water
  • 8 OZ (1 LG potato) (peeled and diced small)
  • 6 skinless chicken thighs
  • kosher salt to taste
  1. Heat oil in a large deep skillet, over medium heat.
  2. Add onion and garlic and sauté 1 minute. Add cumin, masala and curry powder and mix well, cooking 1 minute.
  3. Place chicken in the pan and season with 1 teaspoon salt.
  4. Add tomatoes, cilantro, coconut milk and water.
  5. Stir all ingredients and cover pan, simmer on medium-low until chicken is cooked through, about 30 minutes.
  6. Add potatoes, 1/2 teaspoon salt and simmer, covered an additional 10 minutes, or until the potatoes are tender.
  7. Pressure Cooker Directions: Reduce water to 1/2 cup and cook the chicken after step 4 on high pressure for 15 minutes, quick release then add potatoes, high pressure 5 minutes. Let it release naturally.

Yields 6 servings.

Serving: 1 thigh with sauce and potato, Calories: 213 kcal, Carbohydrates: 12 g, Protein: 24 g, Fat: 7 g, Saturated Fat: 1.5 g, Cholesterol: 108 mg, Sodium: 392.5 mg, Fiber: 1.5 g, Sugar: 0.5 g

https://www.skinnytaste.com/chicken-curry-with-coconut-milk-43-pts