Coconut Chicken Curry with Yogurt
Experience the perfect balance of rich and tangy flavors with this Coconut Chicken Curry with Yogurt, a dish that’s as comforting as it is satisfying. Tender, bite-sized chicken thighs are simmered in a velvety sauce made from fragrant spices, creamy coconut milk, and a tangy twist of plain yogurt for added depth. This quick and easy curry comes together in just 45 minutes, making it an excellent weeknight dinner option. The blend of curry powder, turmeric, cumin, and paprika creates a warm, aromatic base, while hints of fresh ginger and garlic add layers of brightness. Garnish with fresh cilantro and a squeeze of lime for a zesty finishing touch, and serve alongside fluffy steamed rice or warm naan to soak up every flavorful drop. Perfect for curry lovers looking for a wholesome, homemade meal with global inspiration!
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Recipe Information
Ingredients
- 1 pound Chicken thighs, boneless and skinless
- 1 cup Coconut milk, full-fat
- 0.5 cup Plain yogurt (unsweetened)
- 1 medium Onion, finely chopped
- 3 cloves Garlic, minced
- 1 tablespoon Ginger, grated
- 2 tablespoons Curry powder
- 0.5 teaspoon Ground turmeric
- 1 teaspoon Ground cumin
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Vegetable oil
- 2 tablespoons Cilantro, chopped (optional, for garnish)
- 2 pieces Lime wedges (optional, for serving)
Instructions
Cut the chicken thighs into bite-sized pieces and set them aside.
Heat the vegetable oil in a large skillet or saucepan over medium heat.
Once the oil is hot, add the chopped onion and cook for 5 minutes until softened and slightly golden.
Stir in the garlic and grated ginger, cooking for 1-2 minutes until fragrant.
Add the curry powder, turmeric, cumin, and paprika to the skillet, stirring to coat the onions and spices evenly.
Add the chicken pieces to the pan and season with salt and black pepper. Cook the chicken for 5-7 minutes until lightly browned on all sides.
Pour in the coconut milk and stir well to combine. Bring the mixture to a gentle simmer.
Cover the skillet and let the curry simmer over low heat for 15 minutes, stirring occasionally, until the chicken is cooked through and tender.
Remove the skillet from heat and stir in the yogurt. Mix until the yogurt is fully incorporated, creating a creamy texture.
Taste and adjust salt and seasoning as needed.
Serve hot, garnished with chopped cilantro (if desired) and lime wedges on the side. Pair with steamed rice or naan for a complete meal.
Nutrition Facts
Calories |
396 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.9 g | 38% | |
| Saturated Fat | 15.1 g | 75% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 123 mg | 41% | |
| Sodium | 1631 mg | 71% | |
| Total Carbohydrate | 8.5 g | 3% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 4.0 g | ||
| Protein | 24.9 g | 50% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 76 mg | 6% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 518 mg | 11% | |
*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.
