This spicy and flavorful curry is made with chicken, coconut milk, and a blend of aromatic spices. Best of all, it's ready in just 30 minutes!

Quick Info

⏱️ 45 min • 🍽️ 4 servings • ⭐ 94%

Nutrition

436 cal • 38g protein • 22g carbs • 21g fat

Tags

[Dairy-Free] • [Gluten-Free] • [Healthy] • [Dinner] • [Under 45 Minutes] • [Under 1 Hour] • [High-Protein] • [High-Fiber]

Ingredients

• 2 tablespoons coconut oil or avocado oil
• 1 teaspoon black mustard seeds
• 12 fresh curry leaves
• 2 green chiles, halved lengthwise
• 2 small red onions, thinly sliced
• 1 tablespoon minced fresh ginger
• 4 cloves garlic, minced
• 2 teaspoons tandoori masala
• 1 cup crushed tomatoes
• 1 pound boneless, skinless chicken breasts, diced
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• 1 cup full-fat coconut milk
• 2 teaspoon tamarind paste or lime juice
• 1 teaspoon sugar
• Steamed rice, for serving
• 2 tablespoons chopped fresh cilantro
• Kashmiri chile powder, for garnish

Instructions Preview

1. In a wide-bottomed pot or Dutch oven, heat…
2. Add the red onions and cook for about 5 mi…
3. Add the tandoori masala and cook for 1 min…

…and 5 more steps

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Recipe by: Matt Ciampa, Kanchan Koya • From: Tasty