Creamy Tomato Chicken Curry with Ginger
Boneless chicken simmered in a tomato curry sauce with golden onions, garlic, and ginger, then finished with coconut milk or cream and a squeeze of lemon.
Equipment
- Large skillet or Dutch oven
- Wooden spoon
- Cutting board
- Instant read thermometer
Ingredients
Main Ingredients
- 16 oz boneless chicken thighs diced
- 1 tbsp vegetable oil
- 1 medium onion chopped
- 3 cloves garlic minced
- 1 tbsp fresh ginger grated
- 1 tbsp curry powder
- 1 can chopped tomatoes 14 oz
- 1 cup low sodium chicken broth or water
- 1 cup coconut milk or heavy cream
- ½ tsp salt
- 1 tbsp lemon juice
- 2 tbsp fresh cilantro chopped, optional
Instructions
Cooking
- Saute. Cook the chopped onion in the oil over medium heat until soft and golden.
- Spice. Stir in the garlic, ginger, and curry powder for about a minute until fragrant.
- Simmer. Add the chicken, tomatoes, and broth, then simmer about 15 minutes until the chicken reaches 165 degrees F.
- Cream. Stir in the coconut milk or cream and heat gently for a few minutes without boiling.
- Finish. Season with the salt and lemon juice and top with cilantro.
Notes
Substitutions: Use heavy cream in place of coconut milk or chicken breast in place of thighs.
Tips: Brown the onions slowly and do not boil the sauce after adding the cream.
Storage: Refrigerate up to four days or freeze the coconut milk version up to two months.
Nutrition is calculated with coconut milk and does not include rice, bread, or cilantro.