Yummy Coconut Curry Chicken
Indulge in the exotic flavors of "Yummy Coconut Curry Chicken," a comforting and aromatic dish that brings the warmth of fragrant spices and creamy coconut milk to your table. Perfectly seared chicken thighs are simmered in a vibrant curry sauce made with turmeric, garam masala, and cayenne pepper, balanced with fresh lime juice and tender tomatoes. Fresh ginger and garlic add depth and richness, while a sprinkle of cilantro ties it all together for a pop of freshness. Ideal for busy weeknights or weekend indulgence, this recipe pairs beautifully with fluffy basmati rice for a complete and satisfying meal. Ready in under an hour and brimming with bold, savory flavors, this coconut curry chicken is an irresistible addition to your dinner rotation!
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Recipe Information
Ingredients
- 1 pound Boneless, skinless chicken thighs
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 medium Onion, finely chopped
- 3 pieces Garlic cloves, minced
- 1 tablespoon Fresh ginger, grated
- 1 tablespoon Curry powder
- 1 teaspoon Garam masala
- 0.5 teaspoon Ground turmeric
- 0.25 teaspoon Cayenne pepper
- 1 can (14 ounces) Diced tomatoes (with juices)
- 1 can (13.5 ounces) Coconut milk
- 1 tablespoon Lime juice, freshly squeezed
- 2 tablespoons Fresh cilantro, chopped
- 4 cups Cooked basmati rice (for serving, optional)
Instructions
Season the chicken thighs with salt and black pepper on both sides.
Heat the olive oil in a large skillet over medium-high heat. Add the chicken thighs and sear for 3-4 minutes on each side until lightly browned. Remove the chicken from the skillet and set aside.
In the same skillet, reduce the heat to medium and add the chopped onion. Sauté for 5-6 minutes until softened and translucent.
Add the garlic and grated ginger, and sauté for an additional 1-2 minutes until fragrant.
Stir in the curry powder, garam masala, ground turmeric, and cayenne pepper. Cook for 1 minute to toast the spices.
Add the diced tomatoes with their juices and stir well, scraping up any browned bits from the bottom of the skillet.
Pour in the coconut milk and stir to combine. Let the sauce simmer for 5 minutes to meld the flavors.
Return the chicken thighs to the skillet, submerging them in the sauce. Cover and simmer over medium-low heat for 25-30 minutes, or until the chicken is cooked through and tender.
Stir in the lime juice and adjust seasoning with additional salt and pepper, if needed.
Garnish with chopped fresh cilantro before serving. Serve hot over cooked basmati rice, if desired.
Nutrition Facts
Calories |
2600 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.4 g | 106% | |
| Saturated Fat | 19.0 g | 95% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 567 mg | 189% | |
| Sodium | 5664 mg | 246% | |
| Total Carbohydrate | 311.5 g | 113% | |
| Dietary Fiber | 11.9 g | 42% | |
| Total Sugars | 44.8 g | ||
| Protein | 146.8 g | 294% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 304 mg | 23% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 2795 mg | 59% | |
*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.
