Curried Coconut Chicken
Indulge in the bold and creamy flavors of Curried Coconut Chicken, a vibrant one-pan dish that's perfect for busy weeknights or cozy dinners. Tender, bite-sized chicken thighs are gently simmered in a luxurious coconut milk sauce infused with fragrant spices like curry powder, turmeric, and paprika, creating a beautiful balance of warmth and richness. Enhanced with aromatic garlic, ginger, and sautéed onions, this savory curry is easy to prepare in just 45 minutes, making it a flavorful crowd-pleaser the whole family will love. Serve it over fluffy white or jasmine rice, and finish with a sprinkle of fresh cilantro and a squeeze of lime for an extra burst of brightness. Perfect for fans of easy chicken curry recipes, this dish is guaranteed to elevate your dinner game with its comforting, restaurant-quality taste!
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken thighs
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons curry powder
- 0.5 teaspoon ground turmeric
- 0.5 teaspoon paprika
- 0.25 teaspoon crushed red pepper flakes (optional)
- 1 13.5-ounce can coconut milk
- 0.5 cup chicken broth
- 2 tablespoons fresh cilantro, chopped (for garnish)
- 4 wedges lime wedges (for serving)
- 4 cups cooked white or jasmine rice (for serving)
Instructions
Cut the chicken thighs into bite-sized pieces and season with salt and black pepper.
Heat the olive oil in a large skillet or sauté pan over medium-high heat.
Add the chicken pieces to the hot pan and sear for 2-3 minutes per side until lightly browned. Remove the chicken and set aside.
In the same pan using the residual oil, add the diced onion. Cook for 3-4 minutes until softened and translucent.
Stir in the minced garlic and grated ginger. Cook for another 1-2 minutes until fragrant.
Sprinkle the curry powder, turmeric, paprika, and optional crushed red pepper flakes into the pan, stirring to coat the onions and release the spices’ aroma (about 1 minute).
Pour in the coconut milk and chicken broth, stirring to combine.
Return the seared chicken to the pan, ensuring it is submerged in the sauce. Reduce the heat to medium-low and simmer for 15-20 minutes, stirring occasionally, until the chicken is cooked through and the sauce thickens slightly.
Taste the sauce and adjust seasoning with more salt or pepper if needed.
Serve hot over cooked white or jasmine rice, garnished with freshly chopped cilantro and lime wedges on the side.
Nutrition Facts
Calories |
2832 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.0 g | 105% | |
| Saturated Fat | 19.1 g | 96% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 567 mg | 189% | |
| Sodium | 7195 mg | 313% | |
| Total Carbohydrate | 361.6 g | 131% | |
| Dietary Fiber | 8.4 g | 30% | |
| Total Sugars | 33.2 g | ||
| Protein | 151.5 g | 303% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 259 mg | 20% | |
| Iron | 28.2 mg | 157% | |
| Potassium | 2220 mg | 47% | |
*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.
