Ingredients
Scale
- 1.5 pounds of chicken thighs (boneless and skinless)
- 1 can (13.5 oz) of coconut milk
- 2 tablespoons of olive oil
- 1 tablespoon of garlic, minced
- 1 tablespoon of ginger, minced
- 1–2 red chilies, chopped (adjust for heat)
- 1 tablespoon of paprika
- 1 teaspoon of cumin
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Marinate chicken with garlic, ginger, paprika, cumin, salt, and pepper for at least 15 minutes.
- Heat olive oil in a skillet and cook the marinated chicken for 5-7 minutes on each side until golden brown.
- Add coconut milk and red chilies, stir, and simmer for about 20 minutes.
- Garnish with fresh cilantro and serve hot.
Notes
- This dish pairs well with rice or quinoa.
- Marinating the chicken longer will enhance the flavors.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Asian
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 120mg