Coconut Curried Chicken
Dive into the rich and aromatic flavors of Coconut Curried Chicken, a vibrant dish that combines tender, bite-sized chicken thighs simmered in a creamy coconut milk base infused with bold spices like curry powder, turmeric, and cumin. This quick and satisfying recipe comes together in just 45 minutes, perfect for an easy weeknight dinner or a cozy weekend meal. A touch of ginger, garlic, and a hint of lime juice bring a zesty depth to the sauce, while the sweetness of coconut milk and a dash of tomato paste create a beautifully balanced curry. Served over fluffy basmati rice or with warm naan, this comforting, crowd-pleasing dish is sure to become a family favorite. Whether you're a curry connoisseur or just exploring international flavors, this recipe will ignite your taste buds and fill your kitchen with irresistible aromas.
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Recipe Information
Ingredients
- 1 lb Boneless skinless chicken thighs
- 1 tsp Salt
- 0.5 tsp Ground black pepper
- 2 tbsp Vegetable oil
- 1 medium Yellow onion, diced
- 3 cloves Garlic, minced
- 1 tbsp Fresh ginger, grated
- 1.5 tbsp Curry powder
- 1 tsp Ground turmeric
- 1 tsp Cumin
- 1 can (13.5 oz) Coconut milk
- 0.5 cup Chicken broth
- 2 tbsp Tomato paste
- 1 tbsp Sugar
- 2 tbsp Lime juice
- 2 tbsp Cilantro, chopped
- Cooked basmati rice or naan (optional, for serving)
Instructions
1. Cut the chicken thighs into bite-sized pieces. Season with salt and pepper, then set aside.
2. Heat the vegetable oil in a large skillet or Dutch oven over medium heat.
3. Add the diced onion and sauté for 3-4 minutes until softened and translucent.
4. Stir in the minced garlic and grated ginger, cooking for another 1 minute until fragrant.
5. Add the curry powder, turmeric, and cumin to the skillet. Stir well to toast the spices for about 30 seconds.
6. Add the chicken pieces to the skillet. Cook, stirring occasionally, for 5 minutes until lightly browned on all sides.
7. Stir in the coconut milk, chicken broth, tomato paste, and sugar. Bring the mixture to a simmer.
8. Reduce the heat to low and let the curry simmer for 15-20 minutes, stirring occasionally, until the chicken is cooked through and the sauce thickens.
9. Stir in the lime juice and adjust seasoning with additional salt, if needed.
10. Garnish with chopped cilantro before serving.
11. Serve hot with cooked basmati rice or naan, if desired.
Nutrition Facts
Calories |
1278 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.8 g | 73% | |
| Saturated Fat | 12.5 g | 62% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 385 mg | 128% | |
| Sodium | 6177 mg | 269% | |
| Total Carbohydrate | 121.2 g | 44% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 49.8 g | ||
| Protein | 79.2 g | 158% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 189 mg | 15% | |
| Iron | 16.4 mg | 91% | |
| Potassium | 2081 mg | 44% | |
*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.
