Chicken Thigh Curry with Rice

Ingredients and Weight:

• 8 boneless, skinless chicken thighs (about 1.5 pounds)
• 1 large onion, chopped (about 1 cup)
• 2 cloves garlic, minced
• 1 teaspoon grated fresh ginger
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon cayenne pepper (optional)
• 1 (14.5-ounce) can coconut milk
• 1 (15-ounce) can diced tomatoes
• 1 cup chicken broth
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Preparation Time:

• 15 minutes

Cooking Time:

• 30 minutes

Difficulty Level:

• 2 (simple)

Preparation Method Steps:

1. Season chicken thighs with salt and black pepper. Brown chicken in a large skillet over medium heat. Transfer to a slow cooker.
2. Add onion, garlic, and ginger to the skillet and sauté until softened. Stir in curry powder, cumin, turmeric, and cayenne pepper (if using). Cook for 1 minute.
3. Add coconut milk, diced tomatoes, chicken broth, salt, and black pepper to the skillet and bring to a simmer. Pour over chicken in the slow cooker.
4. Cover and cook on low for 6-8 hours, or until chicken is tender.
5. Serve over cooked rice.

Nutritional Information:

(Per serving) - Calories: 350 - Fat: 15 grams - Protein: 25 grams - Carbohydrates: 30 grams - Fiber: 3 grams - Sugar: 5 grams

Dish Characteristics:

• Creamy and flavorful curry
• Tender chicken thighs
• Warm and comforting meal

User Comments:

• "This was the best chicken curry I've ever had! It was so flavorful and the chicken was cooked to perfection."
• "My family loved this dish! It's now a regular on our dinner rotation."
• "I made this for a party and it was a hit! Everyone raved about how delicious it was."

Special Precautions and Tips:

• If you don't have a slow cooker, you can simmer the curry on the stovetop for 20-25 minutes, or until the chicken is cooked through.
• If you prefer a spicier curry, you can add more cayenne pepper to taste.
• Be sure to serve the curry over a bed of rice to soak up all the delicious sauce.