Ingredients
Scale
- 2 lbs chicken thighs (boneless and skinless)
- 1 can coconut milk ((13.5 oz))
- 1 medium onion (diced)
- 2 cloves garlic (minced)
- 1 tablespoon ginger (grated)
- 1 teaspoon turmeric powder
- 1 teaspoon paprika
- Salt and pepper (to taste)
- 2 tablespoons olive oil
- Fresh cilantro (for garnish (optional))
Instructions
- In a large skillet, heat olive oil over medium heat. Add the diced onion and sauté until it becomes translucent, about 5 minutes.
- Stir in the minced garlic and grated ginger, cooking for another minute.
- Add the chicken thighs to the skillet and season with salt, pepper, turmeric, and paprika. Cook for about 5-7 minutes, browning the chicken on all sides.
- Pour in the coconut milk, stirring to combine. Bring to a gentle simmer.
- Reduce the heat to low, cover, and let it cook for about 20-25 minutes until the chicken is cooked through and tender.
- Taste and adjust seasoning if needed. Garnish with fresh cilantro, if desired, and serve hot.
- Prep Time: 15
- Cook Time: 30