Ingredients
Scale
- 2 pounds chicken breast (cut into ¾-inch chunks)
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 medium onion (small diced)
- 3 ounces tomato paste
- 3 ounces red curry paste
- 1 (14-ounce) can coconut milk
- 2 teaspoon ginger (grated)
- 3 garlic cloves (minced)
- 1 tablespoon garam masala
- 1 teaspoon chili powder
- 1 teaspoon mustard seeds
- 1 teaspoon coriander
- 1 teaspoon curry powder
- 1 teaspoon salt
- ¼ teaspoon black pepper
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.
- Stir in grated ginger and minced garlic; cook for another 1–2 minutes until fragrant.
- Add spices (garam masala, chili powder, mustard seeds, coriander, curry powder) and toast for about 1–2 minutes.
- Introduce chicken chunks and cook until browned on all sides (about 5–7 minutes).
- Stir in tomato paste and red curry paste; cook for an additional 2–3 minutes.
- Season with salt and black pepper; pour in coconut milk and stir well.
- Bring to a gentle simmer and let cook for about 15–20 minutes until chicken is cooked through.
- Adjust seasoning as needed before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 360
- Sugar: 5g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 95mg