Curry Coconut Chicken
Indulge in the rich, aromatic flavors of Curry Coconut Chicken, a comforting dish that's perfect for weeknight dinners or special occasions. Tender bite-sized pieces of seasoned chicken thighs are seared to golden perfection and simmered in a luscious sauce made with creamy coconut milk, bold curry powder, and a hint of turmeric. A touch of lime juice brightens the dish, while optional cayenne pepper adds customizable heat for spice lovers. This one-pan recipe comes together in just 45 minutes and pairs beautifully with steamed rice or warm naan, making it an effortless way to bring the warm and vibrant flavors of a classic curry to your table. Perfect for fans of easy coconut chicken recipes, this dish is a great option for satisfying comfort food with a tropical twist.
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Recipe Information
Ingredients
- 1.5 lbs chicken thighs (boneless, skinless)
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp olive oil
- 1 yellow onion (finely diced)
- 4 garlic cloves (minced)
- 1 tbsp fresh ginger (grated)
- 2 tbsp curry powder
- 1 tsp turmeric powder
- 1 tsp paprika
- 0.25 tsp cayenne pepper (optional, for heat)
- 14 oz coconut milk (full-fat, canned)
- 0.5 cup chicken broth
- 2 tbsp lime juice (freshly squeezed)
- 2 tbsp cilantro (chopped, for garnish)
- rice or naan (for serving)
Instructions
Trim any excess fat from the chicken thighs and cut them into bite-sized pieces. Season the chicken with salt and black pepper, then set aside.
Heat the olive oil in a large skillet or pan over medium heat. Once hot, add the chicken pieces in batches to avoid overcrowding. Sear each side for about 2-3 minutes until lightly browned. Remove the chicken from the pan and set aside.
In the same skillet, add the diced onion. Sauté for 3-4 minutes until softened, stirring frequently. Then, add the minced garlic and grated ginger and cook for another 1-2 minutes until fragrant.
Stir in the curry powder, turmeric, paprika, and cayenne pepper (if using). Cook the spices for 1 minute to release their aroma.
Pour in the coconut milk and chicken broth, stirring to combine. Bring the mixture to a gentle simmer.
Return the seared chicken to the skillet along with any juices that may have accumulated. Stir to coat the chicken in the sauce.
Cover the skillet and let it simmer for 15-20 minutes over low heat, stirring occasionally, until the chicken is fully cooked and tender.
Stir in the lime juice and adjust seasoning with additional salt or pepper if needed.
Serve the Curry Coconut Chicken hot, garnished with chopped cilantro. Pair it with steamed rice or warm naan for a complete meal.
Nutrition Facts
Calories |
590 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.4 g | 52% | |
| Saturated Fat | 24.9 g | 125% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 160 mg | 53% | |
| Sodium | 1739 mg | 76% | |
| Total Carbohydrate | 18.1 g | 7% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 4.9 g | ||
| Protein | 40.4 g | 81% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 58 mg | 4% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 823 mg | 18% | |
*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.
