Description
This flavorful, creamy curry features tender chicken simmered in a spiced coconut milk sauce. It’s packed with warm spices, fresh herbs, and a touch of sweetness from the coconut—perfect for an easy weeknight dinner served over rice or with naan bread.
Ingredients
Units
Scale
For the curry:
- 1 1/2 lbs (700g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 2 tablespoons coconut oil (or vegetable oil)
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon curry powder
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika (optional, for color)
- 1 teaspoon garam masala (optional, for extra warmth)
- 1 can (14 oz / 400ml) coconut milk (full-fat for creaminess)
- 1/2 cup (120ml) chicken broth (or water)
- 1 tablespoon lime juice (or lemon juice)
- Salt and black pepper, to taste
For garnish:
- Fresh cilantro, chopped
- Red chili flakes (optional, for extra heat)
- Toasted coconut flakes (optional)
Instructions
1. Sear the chicken
- In a large pan or skillet, heat 1 tablespoon coconut oil over medium-high heat.
- Season the chicken pieces with salt and pepper.
- Sear the chicken on all sides until browned (5–7 minutes). Remove and set aside.
2. Sauté aromatics
- In the same pan, add another tablespoon of coconut oil.
- Add onions and sauté until softened (3–4 minutes).
- Stir in garlic and ginger, cooking until fragrant (1 minute).
3. Add spices
- Stir in curry powder, turmeric, cumin, paprika, and garam masala. Cook for 1 minute to release the flavors.
4. Simmer the curry
- Pour in the coconut milk and chicken broth, stirring until well combined.
- Return the seared chicken to the pan and simmer on low heat for 15–20 minutes, or until the chicken is cooked through and the sauce thickens.
5. Finish and serve
- Stir in lime juice, adjust seasoning with salt and pepper.
- Garnish with fresh cilantro, chili flakes, and toasted coconut flakes.
- Serve hot with steamed rice, quinoa, or naan bread.
Notes
- Swap chicken for tofu or chickpeas for a vegetarian version.
- Add vegetables like spinach, peas, or bell peppers for extra nutrition.
- Store leftovers in the fridge for up to 4 days or freeze for up to 2 months.