Ingredients
- Bone-in chicken thighs (or breasts)
- 1 can coconut milk
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 inch ginger, minced
- 2 cups chicken or vegetable broth
- 2 carrots, chopped
- 1 bell pepper, chopped
- 1 cup peas
- 1/4 cup fresh herbs (coriander or cilantro)
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper
- Salt and pepper to taste
- Juice of 1 lime
Instructions
- Heat a tablespoon of oil in your Dutch oven over medium heat.
- Add chopped onions and sauté until soft and translucent.
- Toss in minced garlic and ginger, stirring until fragrant.
- Season the chicken with salt and pepper, then add it to the pot.
- Brown the chicken on all sides for extra flavor.
- Sprinkle turmeric, cumin, coriander, and cayenne around the pot.
- Pour in the coconut milk and broth, scraping up bits from the bottom.
- Bring everything to a gentle simmer.
- Add chopped vegetables, letting them mingle with the chicken.
- Simmer uncovered for about 30-40 minutes, until chicken is cooked through.
- Stir in fresh herbs and squeeze lime juice before serving.
- Serve over steamed basmati rice or couscous.
Notes
Feel free to adjust spice levels and add your favorite vegetables. Great for meal prep and leftovers taste even better!
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Indian
- Diet: Gluten-Free