Chicken and Coconut Curry
Transport your taste buds to a world of bold, aromatic flavors with this hearty Chicken and Coconut Curry recipe. Juicy, tender chicken thighs simmer in a rich, velvety sauce made from creamy coconut milk, zesty lime juice, and a vibrant medley of authentic Indian-inspired spices like turmeric, cumin, and curry powder. Diced tomatoes add a subtle tang, while the aroma of minced garlic and ginger fills your kitchen as the curry bubbles to perfection. Ready in just 50 minutes, this one-pot wonder is ideal for busy weeknights yet impressive enough for guests. Serve it over fluffy basmati rice and garnish with a sprinkle of fresh cilantro for a truly satisfying meal that strikes the perfect balance of savory, spicy, and sweet. Perfectly comforting and naturally gluten-free, this dish is a must-try for curry lovers craving a flavorful, wholesome dinner.
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Recipe Information
Ingredients
- 500 grams chicken thighs (boneless and skinless)
- 2 tablespoons coconut oil
- 1 medium yellow onion (finely chopped)
- 3 cloves garlic cloves (minced)
- 1 tablespoon ginger (minced)
- 2 tablespoons curry powder
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon chili powder (adjust to taste)
- 400 grams canned diced tomatoes
- 400 milliliters coconut milk (full-fat)
- 250 milliliters chicken stock
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 tablespoon lime juice
- 2 tablespoons fresh cilantro (chopped, for garnish)
- 4 cups cooked basmati rice (for serving)
Instructions
Cut the chicken thighs into bite-sized pieces and set aside.
Heat the coconut oil in a large skillet or pot over medium heat.
Add the chopped onion to the skillet and sauté for 3-4 minutes until softened and translucent.
Stir in the minced garlic and ginger and cook for 1-2 minutes until fragrant.
Mix in the curry powder, ground turmeric, ground cumin, and chili powder. Toast the spices for 1 minute to release their aromas.
Add the diced chicken pieces to the skillet and cook for 4-5 minutes until lightly browned on all sides.
Pour in the canned diced tomatoes and stir well to coat the chicken with the tomato and spices.
Add the coconut milk and chicken stock to the skillet, stirring to combine.
Season the curry with salt and black pepper. Bring the mixture to a gentle simmer over medium-low heat.
Cover the skillet and let the curry cook for 20-25 minutes, stirring occasionally, until the chicken is tender and the sauce has thickened slightly.
Stir in the lime juice, adjust seasoning if needed, and remove the skillet from heat.
Serve the chicken curry over cooked basmati rice and garnish with fresh cilantro.
Nutrition Facts
Calories |
3655 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 197.2 g | 253% | |
| Saturated Fat | 127.9 g | 640% | |
| Polyunsaturated Fat | 3.9 g | ||
| Cholesterol | 568 mg | 189% | |
| Sodium | 7569 mg | 329% | |
| Total Carbohydrate | 298.0 g | 108% | |
| Dietary Fiber | 23.4 g | 84% | |
| Total Sugars | 31.6 g | ||
| Protein | 177.0 g | 354% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 436 mg | 34% | |
| Iron | 35.8 mg | 199% | |
| Potassium | 3716 mg | 79% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
