Savory Curried Chicken
Indulge in the warm, aromatic flavors of this **Savory Curried Chicken**, a crowd-pleasing dish that's both comforting and rich in spice. Tender, bite-sized pieces of chicken thighs are simmered to perfection in a velvety sauce made with unsweetened coconut milk and a fragrant blend of curry powder, turmeric, cumin, coriander, and a hint of red chili for subtle heat. Fresh ginger and garlic elevate the dish with bold, zesty undertones, while a garnish of fresh cilantro and a squeeze of lime add brightness and balance. This recipe is perfect for a quick yet impressive weeknight meal, ready in under an hour and served best with steamed rice or warm naan bread. If you’re a fan of rich, flavorful curries, this one’s a must-try! **Keywords:** curried chicken recipe, savory chicken curry, coconut milk curry, easy chicken curry, Indian-inspired chicken dish.
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Recipe Information
Ingredients
- 2 pounds boneless skinless chicken thighs
- 1 can (13.5 ounces) unsweetened coconut milk
- 1 medium yellow onion, chopped
- 4 pieces garlic cloves, minced
- 1 tablespoon ginger, grated
- 2 tablespoons curry powder
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon red chili powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons vegetable oil
- 0.25 cup fresh cilantro, chopped
- 1 piece lime, cut into wedges
Instructions
Cut the chicken thighs into bite-sized pieces and set aside.
Heat the vegetable oil in a large skillet or Dutch oven over medium heat.
Add the chopped onion and sauté until translucent, about 5 minutes.
Add the minced garlic and grated ginger, then cook for an additional 1 to 2 minutes until fragrant.
Stir in the curry powder, turmeric, cumin, coriander, and red chili powder; cook for 1 minute to toast the spices.
Add the chicken pieces to the skillet and stir well to coat them in the spices. Cook until the chicken is browned on all sides, about 5 to 7 minutes.
Pour in the coconut milk, stirring to combine. Bring the mixture to a simmer.
Reduce the heat to low, cover the skillet, and let it simmer for 25 minutes, stirring occasionally.
Season the curry with salt and black pepper to taste.
Garnish with chopped cilantro before serving.
Serve hot with lime wedges on the side, along with steamed rice or naan bread.
Nutrition Facts
Calories |
1478 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.4 g | 117% | |
| Saturated Fat | 26.5 g | 132% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 770 mg | 256% | |
| Sodium | 7309 mg | 318% | |
| Total Carbohydrate | 33.4 g | 12% | |
| Dietary Fiber | 8.6 g | 31% | |
| Total Sugars | 8.4 g | ||
| Protein | 142.8 g | 286% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 950 mg | 73% | |
| Iron | 22.7 mg | 126% | |
| Potassium | 2274 mg | 48% | |
*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.
