Tomato and Coconut Chicken Curry
Experience the perfect harmony of bold spices and creamy richness with this Tomato and Coconut Chicken Curry, a dish that’s as comforting as it is flavorful. Tender, juicy chicken thighs are simmered in a luscious sauce made with tangy pureed tomatoes, silky coconut milk, and aromatic Indian spices like cumin, coriander, and turmeric. The addition of garlic, fresh ginger, and red chili powder infuses the curry with warming heat and depth, while a garnish of fresh cilantro and lime adds a refreshing finish. This quick and easy recipe comes together in under an hour and is perfect for a cozy weeknight dinner or an impressive addition to your weekend menu. Pair it with fluffy steamed rice or warm naan to soak up every bit of the velvety sauce. Whether you’re a curry enthusiast or new to exploring vibrant Indian-inspired dishes, this recipe is sure to become a household favorite.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams Chicken thighs (boneless, skinless)
- 1 teaspoon Salt
- 0.5 teaspoon Ground turmeric
- 2 tablespoons Vegetable oil
- 1 large Yellow onion (finely chopped)
- 4 cloves Garlic (minced)
- 1 tablespoon Fresh ginger (grated)
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoon Red chili powder
- 300 grams Tomatoes (pureed)
- 400 milliliters Coconut milk
- 100 milliliters Water
- 2 tablespoons Fresh cilantro (chopped)
- 1 optional Lime (for garnish)
Instructions
Trim fat from the chicken thighs and cut them into bite-sized pieces. Season with 1/2 teaspoon of salt and 1/2 teaspoon of turmeric, then set aside.
Heat the vegetable oil in a large, deep skillet or Dutch oven over medium heat.
Add the chopped onion and sauté for 5-7 minutes until translucent and golden brown.
Stir in the minced garlic and grated ginger. Cook for an additional 1-2 minutes until fragrant.
Add the ground cumin, coriander, and red chili powder. Stir well to coat the onions in the spices and cook for about 30 seconds.
Pour in the pureed tomatoes and cook for 8-10 minutes, stirring occasionally, until the mixture thickens and the oil begins to separate from the sauce.
Add the marinated chicken and cook for 5-6 minutes, stirring frequently, until the chicken is lightly browned.
Pour in the coconut milk and water. Stir to combine, bring the mixture to a gentle simmer, and reduce the heat to low.
Cover the skillet and simmer for 20-25 minutes, stirring occasionally, until the chicken is cooked through and the sauce has thickened to your desired consistency.
Taste the curry and adjust seasoning with remaining salt if needed.
Garnish with fresh chopped cilantro and a squeeze of lime before serving.
Serve hot with steamed rice or naan bread.
Nutrition Facts
Calories |
1634 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.8 g | 107% | |
| Saturated Fat | 19.3 g | 97% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 545 mg | 182% | |
| Sodium | 2882 mg | 125% | |
| Total Carbohydrate | 85.0 g | 31% | |
| Dietary Fiber | 9.4 g | 34% | |
| Total Sugars | 49.5 g | ||
| Protein | 138.9 g | 278% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 230 mg | 18% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 3256 mg | 69% | |
*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.
