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Coconut Chicken Curry

Tender chicken simmered in a rich, creamy coconut sauce with aromatic spices and fresh herbs
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American, Asian
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs boneless, skinless chicken thighs cut into bite-sized pieces
  • 2 tablespoons vegetable oil
  • 1 large onion finely chopped
  • 4 cloves garlic minced
  • 1 tablespoon fresh ginger grated
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon cayenne pepper optional, for heat
  • 14 oz coconut milk 1 can
  • 1 cup chicken broth
  • 2 tablespoons tomato paste
  • salt and pepper to taste
  • 1 tablespoon sugar
  • 2 tablespoons lime juice
  • 1/4 cup fresh cilantro chopped

Equipment

  • Large pan
  • Wooden spoon
  • Measuring cups and spoons

Method
 

  1. Heat the vegetable oil in a large pan over medium heat. Add the onions and sauté until they are translucent and soft, about 5 minutes.
  2. Add the minced garlic and grated ginger to the pan. Cook for another minute until fragrant.
  3. Stir in the ground cumin, ground coriander, turmeric, and cayenne pepper (if using). Cook the spices for about 30 seconds to a minute until they release their aroma.
  4. Add the chicken pieces to the pan. Cook until they are no longer pink on the outside, about 5-7 minutes.
  5. Pour in the coconut milk and chicken broth. Stir in the tomato paste and bring the mixture to a gentle simmer.
  6. Season with salt, pepper, and sugar. Adjust the seasoning according to your taste preference.
  7. Cover the pan and let the curry simmer gently for about 20-25 minutes, stirring occasionally, until the chicken is cooked through and tender.
  8. Once the chicken is cooked, stir in the lime juice and sprinkle the chopped cilantro over the curry.
  9. Serve hot over cooked rice or alongside warm naan bread.

Notes

This curry can be made ahead and tastes even better the next day as the flavors meld. Adjust the cayenne pepper to control the level of heat in the dish. You can add vegetables like bell peppers or spinach for added nutrition and color.