Chicken Thigh Curry with Olives

Name: Chicken Thigh Curry with Olives
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 3 portions
Cuisine: indienne
Ingredients: 600 g Chicken thighs; 100 g Black olives; 3 tbsp Olive oil; 2 piece Onion; 3 clove Garlic; 2 tbsp Curry powder; 400 ml Coconut milk; 200 g Crushed tomato; 1 tsp Salt; 0.5 tsp Pepper

Temps

40 min

Difficulté

moyen

Ingrédients

Budget

~7-10 €

Valeurs nutritionnelles

Score santé

Moyen · /100

380 kcal

par portion

28 gProtéines

16 gLipides

28 gGlucides

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Etapes

1
Cut the chicken thighs into medium-sized pieces.
3 min
2
Slice the onions and mince the garlic.
5 min
3
Heat the olive oil in a Dutch oven over medium-high heat.
2 min
4
Add the onions and garlic, cook for 3-4 minutes until golden.
4 min
5
Add the curry powder and stir for 1 minute to distribute evenly.
1 min
6
Add the chicken pieces and sear for 3-4 minutes on each side.
4 min
7
Pour in the coconut milk and crushed tomato, then season with salt and pepper.
1 min
8
Cover and simmer for 15-18 minutes until the chicken is cooked through.
18 min
9
Add the black olives and simmer for 2-3 minutes more.
3 min
10
Serve hot with white rice or pasta.