Library Kitchen

Serves 4 · 15 min prep · 30 min cook

Coconut Chicken Curry

currydinner

Ingredients

600 g chicken thighs, cut in chunks
2 tbsp oil
1 onion, diced
3 garlic cloves, minced
1 tbsp ginger, grated
2 tbsp curry powder
400 ml canned coconut milk
400 g canned tomatoes
2 cups rice
1 lime

Per serving

Calories: 560 kcal
Protein: 38 g
Carbs: 45 g
Fat: 26 g

A mild, creamy weeknight curry that mostly looks after itself. Serve over rice with a squeeze of lime.

Method

Brown the chicken in the oil over high heat, then set aside.
Soften the onion, then add the garlic, ginger, and curry powder and cook for a minute.
Return the chicken, add the coconut milk and tomatoes, and simmer uncovered for 20 minutes.
Meanwhile cook the rice.
Season the curry with salt and finish with lime juice to taste.

Cook this every week? Plan it in Mimos — the shopping list builds itself.