Preparation Time:
35 min
Difficulty:
Novice
Ingredients:
- 250g of chicken breast, diced
- 1 tablespoon of vegetable oil
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 tablespoon of ginger, grated
- 1 tablespoon of curry powder
- 1 teaspoon of turmeric
- 400ml of coconut milk
- 150g of tomatoes, chopped
- Salt to taste
- Fresh coriander for garnish
Kitchen Tools Needed:
- Cooking pot
- Wooden spoon
- Chopping board
- Knife
- Measuring spoons
Instructions:
- Heat the vegetable oil in a cooking pot over medium heat.
- Add the chopped onion and sauté until it becomes translucent.
- Stir in the minced garlic and grated ginger, cooking for another minute.
- Add the diced chicken breast and cook until it is browned on all sides.
- Sprinkle in the curry powder and turmeric, stirring well to coat the chicken and releasing the fragrance.
- Pour in the coconut milk and add the chopped tomatoes. Bring to a simmer.
- Season with salt to taste and let it cook for about 15-20 minutes, until the chicken is cooked through and the sauce has thickened slightly.
- Serve hot, garnished with fresh coriander.
Macros:
- Total Calories: 450kcal
- Carbs: 20g
- Proteins: 40g
- Fats: 25g
Tags:
Simple Recipe