Ingredients
Scale
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 medium onion (diced)
- 2 teaspoons 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
- 2 pounds chicken breast (cut into chunks)
- 3 ounces tomato paste
- 3 ounces red curry paste
- Salt and black pepper (to taste)
- 14-ounce can coconut milk
Instructions
- Heat butter and olive oil in a large skillet over medium heat until melted.
- Add diced onion; sauté for about 3–4 minutes until softened.
- Stir in grated ginger and minced garlic; cook for an additional 1–2 minutes until fragrant.
- Add garam masala, chili powder, mustard seeds, coriander, and curry powder; toast spices for about 1–2 minutes.
- Add chicken chunks; cook until browned on all sides, about 5–7 minutes.
- Stir in tomato paste and red curry paste; cook for another 2–3 minutes.
- Season with salt and black pepper; pour in coconut milk and stir well.
- Bring to a simmer and cook for about 15–20 minutes until the chicken is cooked through and the sauce thickens.
- Taste and adjust seasoning if needed before serving over rice or with naan.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 90mg