Ingredients
Scale
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 medium onion (small diced)
- 2 teaspoons ginger (grated)
- 3 garlic cloves (minced)
- 1 tablespoon garam masala
- 1 teaspoon chili powder
- 2 pounds chicken breast (cut into chunks)
- 3 ounces tomato paste
- 3 ounces red curry paste
- 1 can coconut milk
Instructions
- Heat butter and olive oil in a large skillet over medium heat until melted.
- Sauté diced onion for about 3–4 minutes until softened, then add grated ginger and minced garlic, cooking until fragrant.
- Stir in garam masala, chili powder, and other spices; toast for about 2 minutes.
- Add chicken chunks and cook until browned on all sides (about 5–7 minutes).
- Mix in tomato paste and red curry paste; let cook for another 2–3 minutes.
- Season with salt and black pepper, pour in coconut milk, stir well, and bring to a simmer.
- Cook for an additional 15–20 minutes until chicken is cooked through and sauce thickens.
- Serve over rice or with naan, garnished with fresh cilantro.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Cooking
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 401
- Sugar: 6g
- Sodium: 640mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg