Curry Chicken with Pearl Onions
Indulge in the rich and aromatic flavors of Curry Chicken with Pearl Onions, a comforting dish that masterfully combines tender chicken thighs with sweet, caramelized pearl onions in a luscious coconut milk sauce infused with warm, earthy spices like curry powder, cumin, and turmeric. This one-pot wonder is elevated with hints of garlic, ginger, and a touch of cayenne for optional heat, creating a perfectly balanced flavor profile. Finished with a fresh cilantro garnish and a squeeze of tangy lemon, this curry is as vibrant as it is satisfying. Serve it over steamed rice or alongside fluffy naan for the ultimate weeknight dinner that feels like a gourmet treat. Perfect for those seeking easy curry recipes, this dish is a celebration of bold spices and creamy textures that come together in just an hour!
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Recipe Information
Ingredients
- 500 g chicken thighs, boneless and skinless
- 300 g pearl onions, peeled
- 2 tbsp vegetable oil
- 3 garlic cloves, minced
- 1 tbsp ginger, minced
- 2 tbsp curry powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- 0.5 tsp turmeric powder
- 0.25 tsp cayenne pepper (optional)
- 400 ml coconut milk, full fat
- 200 ml chicken stock
- 1 tbsp tomato paste
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp fresh cilantro, chopped (for garnish)
- 4 lemon wedges (for serving)
Instructions
Slice the chicken thighs into bite-sized pieces and set aside.
Peel the pearl onions by blanching them in boiling water for 1 minute, then transferring them to an ice bath. Gently remove the skins and set the onions aside.
In a large, deep skillet or Dutch oven, heat the vegetable oil over medium heat.
Add the pearl onions to the pan and sauté until they begin to caramelize and develop a golden color, about 5 minutes. Remove and set aside.
In the same skillet, add the minced garlic and ginger. Stir for 1 minute, until fragrant.
Sprinkle in the curry powder, ground cumin, ground coriander, turmeric powder, and optional cayenne pepper. Toast the spices for 30 seconds to bloom their flavors.
Add the chicken pieces to the skillet and stir to coat them evenly in the spice mixture. Cook for 4–5 minutes until the chicken starts to brown.
Stir in the tomato paste, followed by the coconut milk and chicken stock. Mix until the sauce is smooth.
Season with salt and black pepper. Lower the heat and simmer for 20 minutes, stirring occasionally, until the chicken is cooked through and the sauce thickens.
Return the caramelized pearl onions to the skillet and let them heat through for an additional 5 minutes.
Taste and adjust seasoning as necessary.
Garnish with fresh chopped cilantro and serve hot with steamed rice or naan. Add a wedge of lemon on the side for a bright, tangy finish.
Nutrition Facts
Calories |
561 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.8 g | 55% | |
| Saturated Fat | 25.5 g | 127% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 134 mg | 45% | |
| Sodium | 1657 mg | 72% | |
| Total Carbohydrate | 19.4 g | 7% | |
| Dietary Fiber | 3.2 g | 12% | |
| Total Sugars | 8.5 g | ||
| Protein | 29.5 g | 59% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 80 mg | 6% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 819 mg | 17% | |
*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.
