Dinner Party Chicken Curry
Elevate your next gathering with this Dinner Party Chicken Curry, a crowd-pleasing dish that's as flavorful as it is easy to prepare. Tender, succulent chunks of chicken thighs are simmered in a rich, aromatic sauce made with creamy coconut milk, a medley of warm spices like garam masala and turmeric, and a touch of tomato paste for depth. This one-pot wonder is perfect for entertaining, offering bold, restaurant-quality flavors with minimal effort. Ready in just an hour, it’s an ideal recipe for busy hosts who want to impress without the stress. Garnished with fresh cilantro and served with lime wedges for a zesty finish, this curry pairs beautifully with steamed rice or naan. Perfect for sharing, it’s comforting, aromatic, and guaranteed to be the highlight of your dinner table.
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Recipe Information
Ingredients
- 1.5 pounds Chicken thighs (boneless, skinless)
- 1 large Yellow onion
- 4 cloves Garlic cloves
- 1 inch piece Fresh ginger
- 3 tablespoons Tomato paste
- 1 can (13.5 oz) Coconut milk (unsweetened)
- 1 cup Chicken stock
- 2 tablespoons Vegetable oil
- 2 teaspoons Garam masala
- 1 teaspoon Ground turmeric
- 2 teaspoons Ground coriander
- 1 teaspoon Ground cumin
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.25 cup Fresh cilantro leaves (for garnish)
- 1 lime Lime wedges (for serving)
Instructions
Cut the chicken thighs into bite-sized chunks. Set aside.
Finely chop the onion, mince the garlic, and grate the ginger. Prepare the spices by combining garam masala, turmeric, coriander, cumin, paprika, and salt in a small bowl.
Heat the vegetable oil in a large skillet or Dutch oven over medium heat.
Add the chopped onion and sauté for 5-7 minutes, until soft and golden brown.
Add the garlic and ginger, and cook for another 1-2 minutes, stirring frequently to prevent burning.
Stir in the spice mix and tomato paste. Cook for 1-2 minutes until the mixture is fragrant and the tomato paste darkens slightly.
Add the chicken pieces to the skillet, stirring to coat them in the spice mixture. Cook for 5-7 minutes until the chicken is lightly browned.
Pour in the coconut milk and chicken stock, stirring to combine. Bring the curry to a gentle simmer.
Reduce the heat to low and cover the skillet. Let the curry simmer for 20-25 minutes, stirring occasionally, until the chicken is fully cooked and the sauce has thickened slightly.
Taste and adjust seasoning, if needed.
Serve the chicken curry garnished with fresh cilantro leaves, with lime wedges on the side for an extra burst of flavor.
Nutrition Facts
Calories |
2821 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 199.5 g | 256% | |
| Saturated Fat | 105.2 g | 526% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 763 mg | 254% | |
| Sodium | 3156 mg | 137% | |
| Total Carbohydrate | 69.0 g | 25% | |
| Dietary Fiber | 20.0 g | 71% | |
| Total Sugars | 26.9 g | ||
| Protein | 205.3 g | 411% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 352 mg | 27% | |
| Iron | 30.4 mg | 169% | |
| Potassium | 3950 mg | 84% | |
*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.
