Chicken with Curry and Beer
Discover the bold and comforting flavors of Chicken with Curry and Beer, a unique twist on classic curry dishes that’s perfect for weeknight dinners or special occasions. Tender, bone-in chicken thighs are seared to golden perfection, then simmered in a rich, aromatic sauce made with curry spices, creamy coconut milk, and the unexpected addition of beer, which lends a subtle malty depth to the dish. Enhanced with a medley of spices like cumin, turmeric, smoked paprika, and cayenne, this curry strikes a harmonious balance of heat, creaminess, and savory goodness. Serve it over fragrant basmati rice and garnish with fresh cilantro and a squeeze of lime for a vibrant, satisfying meal that’s sure to impress. Packed with enticing flavors and easy-to-follow steps, this recipe is a must-try for curry lovers looking to elevate their cooking game.
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Recipe Information
Ingredients
- 6 pieces chicken thighs (bone-in, skinless)
- 1 large, finely chopped yellow onion
- 4 minced garlic cloves
- 1 tablespoon, grated fresh ginger
- 2 tablespoons vegetable oil
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1 teaspoon smoked paprika
- 0.25 teaspoons cayenne pepper
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 12 fluid ounces beer (lager or pale ale)
- 14 ounces canned diced tomatoes
- 1 cup coconut milk
- 0.25 cup, chopped fresh cilantro leaves
- 1 cut into wedges lime
- 2 cups, cooked (optional, for serving) basmati rice
Instructions
Pat the chicken thighs dry with paper towels and season them with a pinch of salt and pepper on both sides.
Heat the vegetable oil in a large, deep skillet or Dutch oven over medium-high heat. Add the chicken thighs and sear for 4-5 minutes on each side until golden brown. Remove the chicken from the pan and set aside.
In the same pan, lower the heat to medium and add the chopped onion. Sauté for 4-5 minutes, stirring often, until the onion becomes soft and translucent.
Add the garlic and ginger to the pan and cook for another minute until fragrant.
Stir in the curry powder, ground cumin, turmeric, smoked paprika, cayenne, salt, and black pepper. Cook the spices for 1-2 minutes, stirring constantly, to toast them and release their aromas.
Pour in the beer and scrape the bottom of the pan with a wooden spoon to deglaze, loosening any browned bits stuck to the pan.
Add the diced tomatoes (with their juices) and coconut milk to the pan, stirring everything together until well combined.
Return the browned chicken thighs to the pan, nestling them into the curry sauce. Bring the mixture to a gentle simmer.
Cover the pan with a lid and cook on low heat for 30 minutes, or until the chicken is fully cooked and tender. Stir occasionally to ensure nothing sticks to the bottom of the pan.
Taste the sauce and adjust seasonings if necessary. For more heat, add a pinch of cayenne; for more creaminess, stir in a little extra coconut milk.
Garnish the chicken curry with fresh cilantro and serve hot with lime wedges on the side. Optionally, pair it with cooked basmati rice for a complete meal.
Nutrition Facts
Calories |
521 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.1 g | 26% | |
| Saturated Fat | 4.5 g | 22% | |
| Polyunsaturated Fat | 5.0 g | ||
| Cholesterol | 128 mg | 43% | |
| Sodium | 1769 mg | 77% | |
| Total Carbohydrate | 49.6 g | 18% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 8.9 g | ||
| Protein | 29.5 g | 59% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 92 mg | 7% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 737 mg | 16% | |
*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.
