Sweet Curry Chicken
Indulge in the tantalizing flavors of Sweet Curry Chicken, a comforting and aromatic dish that strikes the perfect balance between savory and sweet. Featuring tender, seasoned chicken thighs simmered in a luscious coconut milk-based sauce infused with bold curry powder, turmeric, and paprika, this recipe brings together the warmth of spices with the natural sweetness of honey. Additions like finely chopped onion, minced garlic and ginger, and vibrant vegetables such as red bell pepper and carrots create layers of rich flavor and vibrant color. Ready in under an hour, this dish pairs beautifully with fluffy cooked rice for a hearty, satisfying meal. Perfect for weeknight dinners or casual entertaining, Sweet Curry Chicken is a must-try for lovers of quick, homemade comfort food with a global twist. Garnish with fresh cilantro for an extra burst of freshness! Keywords: sweet curry chicken recipe, coconut curry chicken, easy chicken curry, homemade curry recipe, weeknight dinner recipes.
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Recipe Information
Ingredients
- 500 grams chicken thighs (boneless, skinless)
- 1 teaspoon salt
- 0.5 teaspoon pepper
- 2 tablespoons vegetable oil
- 1 medium yellow onion (finely chopped)
- 3 cloves garlic (minced)
- 1 tablespoon ginger (minced)
- 2 tablespoons curry powder
- 0.5 teaspoon ground turmeric
- 1 teaspoon paprika
- 400 milliliters coconut milk (unsweetened)
- 2 tablespoons honey
- 1 tablespoon tomato paste
- 1 medium carrot (sliced thinly)
- 1 medium red bell pepper (sliced)
- 2 tablespoons fresh cilantro (chopped, optional for garnish)
- 2 cups cooked rice (to serve)
Instructions
Season the chicken thighs with 1 teaspoon of salt and 0.5 teaspoon of pepper. Set aside.
In a large skillet or pot, heat 2 tablespoons of vegetable oil over medium heat.
Add the chopped onion to the skillet and sauté for 3-4 minutes until translucent.
Stir in the minced garlic and ginger, and cook for an additional minute until fragrant.
Add 2 tablespoons of curry powder, 0.5 teaspoon of turmeric, and 1 teaspoon of paprika. Stir well to combine the spices with the onion mixture.
Pour in the coconut milk, 2 tablespoons of honey, and 1 tablespoon of tomato paste. Stir until the sauce is smooth and well mixed.
Add the sliced carrot and red bell pepper to the skillet and stir to distribute them evenly in the sauce.
Place the chicken thighs into the skillet, submerging them in the sauce. Bring to a gentle simmer.
Cover the skillet and cook over medium heat for 20-25 minutes, or until the chicken is fully cooked and tender, stirring occasionally.
Taste the sauce and adjust the seasoning with additional salt or honey if desired.
Serve the sweet curry chicken over cooked rice, and garnish with chopped fresh cilantro if desired.
Nutrition Facts
Calories |
3010 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 181.1 g | 232% | |
| Saturated Fat | 104.6 g | 523% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 545 mg | 182% | |
| Sodium | 6984 mg | 304% | |
| Total Carbohydrate | 205.4 g | 75% | |
| Dietary Fiber | 18.6 g | 66% | |
| Total Sugars | 63.4 g | ||
| Protein | 154.3 g | 309% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 243 mg | 19% | |
| Iron | 30.7 mg | 171% | |
| Potassium | 3387 mg | 72% | |
*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.
