Curry Chicken Celebration
Get ready to infuse your dinner table with bold flavors and heartwarming comfort with this Curry Chicken Celebration! This recipe combines tender, bite-sized chicken thighs with a rich and creamy coconut milk base, spiced to perfection with curry powder, turmeric, cumin, and a hint of cayenne for optional heat. Sautéed onions, garlic, and ginger add layers of aromatic depth, while tomato paste and chicken stock create a luscious sauce that clings to every bite. Best served over fluffy jasmine rice and topped with fresh cilantro and a squeeze of lime, this 40-minute one-pot meal is perfect for both weeknight dinners and festive gatherings. Bursting with flavor and effortlessly customizable, this curry is bound to become a staple in your kitchen!
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Recipe Information
Ingredients
- 1.5 pounds chicken thighs, boneless and skinless
- 1 large yellow onion, diced
- 4 garlic cloves, minced
- 1 tablespoon ginger, grated
- 1 13.5-ounce can coconut milk
- 1 cup chicken stock
- 2 tablespoons tomato paste
- 2 tablespoons curry powder
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 0.5 teaspoon cayenne pepper (optional, for heat)
- 2 tablespoons vegetable oil
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 0.25 cup fresh cilantro, chopped (for garnish)
- 4 lime wedges (for serving)
- 2 cups jasmine rice (optional, for serving)
Instructions
Cut the chicken thighs into bite-sized pieces and set aside.
Heat the vegetable oil in a large skillet or pot over medium heat.
Add the diced onion and sauté for 4-5 minutes until softened and translucent.
Stir in the garlic and ginger, cooking for an additional 1-2 minutes until fragrant.
Add the curry powder, turmeric, cumin, paprika, and cayenne pepper (if using) to the skillet. Stir well to coat the onions and release the spices' aromas for about 1 minute.
Add the tomato paste and cook for another minute, stirring frequently.
Stir in the chicken pieces, ensuring they are coated in the spice mixture. Cook for 4-5 minutes until the chicken begins to brown slightly.
Pour in the coconut milk and chicken stock, and stir well to combine.
Season with salt and black pepper, then bring the mixture to a gentle simmer.
Cover the skillet or pot and let the curry cook for 25-30 minutes, stirring occasionally, until the chicken is tender and the sauce has thickened.
Taste and adjust the seasoning if needed.
Serve the curry hot over jasmine rice (if using), and garnish with fresh cilantro and a wedge of lime on the side.
Enjoy your Curry Chicken Celebration with family and friends!
Nutrition Facts
Calories |
584 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.9 g | 31% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 184 mg | 61% | |
| Sodium | 1713 mg | 74% | |
| Total Carbohydrate | 50.4 g | 18% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 10.3 g | ||
| Protein | 40.1 g | 80% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 76 mg | 6% | |
| Iron | 5.4 mg | 30% | |
| 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.
