Indian Chicken Thigh Curry
Temps
45 min
Difficulté
moyen
Ingrédients
9
Budget
~8-12 €
Valeurs nutritionnelles
Score santé
Moyen · /100
420 kcal
par portion
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Etapes
- 1
Cut the chicken thighs into pieces and chop the onion.
5 min
- 2
Heat the oil in a Dutch oven and brown the chicken for 5 minutes.
5 min
- 3
Add the onion and curry powder, cook for 3 minutes.
3 min
- 4
Pour in the tomato and coconut milk, season with salt and pepper.
2 min
- 5
Cover and simmer gently for 25 minutes.
25 min
- 6
Meanwhile, cook the rice in salted water for 18 minutes.
18 min
- 7
Serve the curry over hot rice.
