Indian Chicken Curry with Evaporated Milk (Easy Recipe)
This Indian Chicken Curry recipe is super quick and easy to make. Serve with rice or naan bread for a hearty, satisfying meal.
Servings: 6 servings
Calories: 197calories
Ingredients
- 5 boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 tablespoons lemon juice
- 2 tablespoons curry powder, divided
- 1 tablespoon coconut oil
- 1 yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon grated ginger
- 1 (15-ounce) can crushed tomatoes
- 1/2 cup evaporated milk
Instructions
- In a medium bowl, add the chicken, lemon juice, and 1 tablespoon of curry powder. Toss to coat the chicken. Set aside to marinate while you prepare the other ingredients.
- In a large pot, heat the oil over medium heat. Cook the onion for 4 minutes or until softened.
- Add the garlic, ginger, and the remaining tablespoon of curry powder. Sauté for 1 minute until fragrant.
- Add the chicken and cook for 3-4 minutes until almost cooked through. Stir in the crushed tomatoes.
- Bring mixture to a boil, then reduce the heat to low, cover and simmer for about 10 minutes or until the chicken is completely cooked through.
- Stir in evaporated milk and season with salt and pepper to taste. Serve warm.
Notes
- Serve your chicken curry with rice or naan for a satisfying meal.
- If possible, I highly recommend using organic chicken in this recipe.
- Leftovers will keep in the refrigerator for about a week or can be frozen for up to three months.
Nutrition
Calories: 197calories | Carbohydrates: 11g | Protein: 23g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 66mg | Sodium: 228mg | Potassium: 684mg | Fiber: 2g | Sugar: 6g | Vitamin A: 251IU | Vitamin C: 12mg | Calcium: 101mg | Iron: 2mg