Packed with warm and spicy Indian flavors, this fast and easy dish is perfect for a busy midweek dinner.
Serves 4
Ingredients
- 1 tbsp. olive oil
- 1 lb. boneless, skinless chicken thighs or breasts, cut into 1 inch cubes (I prefer chicken thighs)
- 1/4 cup onion, small dice
- 3 garlic cloves
- 1/3 cup coconut milk
- 1 1/2 tsp. curry powder
- 1/4 tsp. cumin
- 1/4 cup tomato, small dice
- 1/4 tsp. turmeric
- 1/2 cup light sour cream or Greek yogurt
Instructions
- Heat a medium-sized skillet over medium-high heat. Add oil and then chicken.
- Sear chicken until browned, about 5–9 minutes. Remove from pan and set aside. Add onion and garlic to the pan and cook 4–5 minutes.
- Return chicken to pan along with the coconut milk, curry powder, cumin, tomato and turmeric. Reduce heat to medium, cover and simmer for 10 minutes.
- Remove pan from the heat and stir in sour cream or yogurt.
- Enjoy over brown rice or cauliflower rice or just on its own!
Recipe courtesy of Rob Varner of Sheepshead Eats