Chicken Curry with Coconut Milk

Tender chicken thighs and potatoes swim in a silky coconut-tomato sauce infused with warm spices—this is the kind of one-pan Indian dinner that tastes like you've been cooking all day, but comes together in under an hour.

Ingredients:

• 2 tablespoons oil
• 1.5 kg chicken thighs, skin-on and bone-in
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons curry powder
• 1 teaspoon ground cumin
• 400 ml coconut milk
• 400 g canned tomatoes
• 400 g potatoes, cubed
• Salt and pepper to taste
• Fresh cilantro for garnish

Method:

1. Heat oil in a large pot and brown the chicken on all sides, about 5 minutes. Remove and set aside.
2. In the same pot, sauté onion until soft, then add garlic and ginger, cooking for 1 minute.
3. Stir in curry powder and cumin until fragrant, then add tomatoes and coconut milk.
4. Return chicken to the pot, add potatoes, and simmer covered for 25–30 minutes until chicken is cooked through and potatoes are tender.
5. Season with salt and pepper, garnish with cilantro, and serve over rice.

Full recipe at Skinnytaste →

Chef's tip: Don't skip browning the chicken—those golden bits stuck to the pot floor add incredible depth that turns this from good to unforgettable.