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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

A simple and flavorful curry with tender chicken and olives for a Mediterranean touch. Serve with rice.

40 min3 servings380 kcalDifficulty: Medium

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

Instructions

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

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