Indian Chicken with Coconut Milk
Infused with the aromatic spices of coriander, cumin, turmeric, and garam masala, Indian Chicken with Coconut Milk is a luscious, flavor-packed dish that brings the rich essence of traditional Indian cooking to your table. Tender chunks of chicken thighs are simmered in a creamy coconut milk sauce, layered with the warmth of garlic, ginger, and red chili powder, balanced by fresh tomatoes and onions. This one-pan recipe is perfect for weeknight dinners, requiring just 15 minutes of prep time and a slow simmer to achieve deep, unforgettable flavors. Serve it over fragrant basmati rice or alongside soft naan bread to soak up the silky sauce, and don’t forget the fresh cilantro garnish for a bright, herbaceous finish. A must-try for lovers of Indian cuisine, this recipe is a standout with its fragrant spices, creamy texture, and versatile pairing options.
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Recipe Information
Ingredients
- 500 grams Chicken thighs (boneless, skinless)
- 400 milliliters Coconut milk
- 1 large Onion (finely chopped)
- 1 large Tomato (diced)
- 4 cloves Garlic (minced)
- 1 tablespoon Ginger (grated)
- 2 tablespoons Vegetable oil
- 1 teaspoon Ground turmeric
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Garam masala
- 0.5 teaspoon Red chili powder
- 1 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Fresh cilantro leaves (chopped)
- 2 small Whole green chilies (optional)
- 100 milliliters Water
Instructions
Cut the chicken thighs into bite-sized pieces and set aside.
Heat the vegetable oil in a large pan or skillet over medium heat.
Add the chopped onion and sauté for 5–7 minutes until golden and translucent.
Stir in the minced garlic and grated ginger. Cook for another 1–2 minutes until fragrant.
Add the ground turmeric, cumin, coriander, and red chili powder. Stir to coat the onions and spices evenly.
Add the diced tomato and cook for 3–4 minutes, stirring occasionally, until the tomatoes soften and blend with the spices.
Add the chicken pieces to the pan. Stir well to coat the chicken with the spice mixture, then cook for 5–6 minutes until the chicken starts to turn opaque.
Pour in the coconut milk and water, then add salt and black pepper. Stir gently to combine.
Bring the mixture to a gentle simmer over medium heat, then reduce to low heat. Cover the pan and let it cook for 15–20 minutes, stirring occasionally, until the chicken is fully cooked and tender.
Stir in garam masala and add the whole green chilies (if using). Simmer for another 2–3 minutes.
Garnish with fresh chopped cilantro leaves before serving.
Serve hot with steamed basmati rice or naan bread.
Nutrition Facts
Calories |
1586 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.3 g | 108% | |
| Saturated Fat | 19.4 g | 97% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 545 mg | 182% | |
| Sodium | 2870 mg | 125% | |
| Total Carbohydrate | 72.1 g | 26% | |
| Dietary Fiber | 9.7 g | 35% | |
| Total Sugars | 42.5 g | ||
| Protein | 136.6 g | 273% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 224 mg | 17% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 2684 mg | 57% | |
*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.
