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Ingredients
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2 pounds boneless, skinless chicken thighs, trimmed of fat and cut into 1-inch chunks
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2 tablespoons olive oil
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1 medium onion, diced
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3 cloves garlic, minced
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2 teaspoons ground cumin
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1 teaspoon ground turmeric
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1 teaspoon ground black pepper
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1 teaspoon ground ginger
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½ teaspoon ground cardamom
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½ teaspoon ground cinnamon
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¼ teaspoon ground cloves
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¼ teaspoon ground nutmeg
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¼ teaspoon cayenne pepper
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1 ½ cups chopped carrots
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1 ½ cups chopped celery
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1 medium red bell pepper, chopped
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1 medium yellow bell pepper, chopped
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2 (14.5 ounce) cans diced tomatoes, drained and juice reserved
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1 (14 ounce) can coconut milk
Directions
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Heat oil in a large skillet over medium heat. Add onion and garlic; cook and stir until onion is clear, 5 to 7 minutes. Reduce heat to low and add cumin, turmeric, black pepper, ginger, cardamom, cinnamon, cloves, nutmeg, and cayenne. Stir until combined.
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Increase heat to medium and add chicken; stir until coated. Cook and stir until chicken is no longer pink in the center, 5 to 7 minutes. Remove skillet from heat and transfer chicken to a plate with a slotted spoon, leaving some liquid in the skillet.
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Add carrots, celery, and bell peppers to the skillet over medium heat. Stir until combined and coated with the remaining spice liquid from the pan. Cook, stirring every minute, for 5 minutes. Add tomatoes and coconut milk; stir until completely combined with the veggies. Cook, uncovered, over medium heat, stirring occasionally, until liquid begins to bubble. Add chicken and stir to combine. Reduce heat until gently bubbling.
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Simmer, adding reserved tomato juice if needed, for a minimum of 30 minutes, or up to 2 hours if you have time.
Cook's Notes:
You can use vegetable oil instead of olive, low-fat coconut milk instead of regular, and fresh tomatoes instead of canned.
While it is simmering leave the skillet uncovered for less liquid. If you want more liquid, add the lid to the skillet, or cover partially.
Nutrition Facts (per serving)
337 | Calories |
22g | Fat |
12g | Carbs |
22g | Protein |
Nutrition Facts | |
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Servings Per Recipe 8 | |
Calories 337 | |
% Daily Value * | |
Total Fat 22g | 29% |
Saturated Fat 12g | 61% |
Cholesterol 70mg | 23% |
Sodium 270mg | 12% |
Total Carbohydrate 12g | 5% |
Dietary Fiber 4g | 13% |
Total Sugars 6g | |
Protein 22g | 44% |
Vitamin C 58mg | 65% |
Calcium 86mg | 7% |
Iron 6mg | 32% |
Potassium 664mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.