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+ servings

Indian Spiced Coconut Curry

Casey Rooney
This dish is PACKED with flavor and spice, without being too much for kids to enjoy. Warm, creamy and comforting, it's the perfect at-home version Indian takeout....and quick and easy to boot!
4.75 from 4 votes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dinner, Main Course
Cuisine Indian
Servings 4

Ingredients
  

  • 1 1/2 lbs boneless, skinless chicken thighs cut into 1 inch pieces
  • 1/2 small onion, diced
  • 4 cloves garlic, minced
  • 1 tbsp ginger, minced or grated
  • 1 tbsp garam masala* See Note 1
  • 1 tsp smoked paprika
  • 1 tsp salt
  • 1/2 tsp cayenne pepper optional, to taste
  • 1 cup chicken stock
  • 1/2 can full fat coconut milk (about 6 ounces)
  • 1 6 oz. can tomato paste
  • 1 tbsp olive oil
  • cilantro and lime for serving optional

Instructions
 

  • Heat oil in a large skillet over high heat. Season chicken with garam masala, smoked paprika, salt and cayenne pepper (if using)
  • Add chicken to pan in an even layer and sear for 2 minutes (try to avoid moving the chicken around too much!). After 2 minutes, flip and seer chicken on the other side for 2 minutes more.
  • Add onion, garlic and ginger and cook for two minutes, stirring occasionally.
  • Add tomato paste and chicken stock to deglaze pan. Scrape up all the browned bits from the bottom. Reduce heat to medium low, cover and simmer for 8-10 minutes.
  • Add coconut milk, simmer a few minutes more.
  • Garnish with cilantro and lime and serve over hot rice.

Notes

Garam Masala is an Indian spice blend that can be found in most major grocery stores chains and even Target!
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