Coconut Chicken Curry
This Coconut Chicken Curry is an explosion of flavor that’s not only super tasty but also incredibly easy to make.
Equipment
- Large Pan or Skillet
Ingredients
Chicken
- 1.5 pounds boneless skinless chicken thighs, diced Cut into 1-inch pieces
Oil
- 1 tablespoon vegetable oil
Aromatics
- 0.5 medium yellow onion, finely diced
- 1 teaspoon ginger, grated
- 1 teaspoon garlic, grated
Sauce
- 1 cup tomato sauce or plain passata
- 1 cup canned coconut milk
Spices
- 2 tablespoons mild curry powder or Thai red curry paste
- 0.5 teaspoon ground cumin
- 0.5 teaspoon ground coriander
- 0.5 teaspoon chili powder
- 0.5 teaspoon ground turmeric
- 2 teaspoons light brown sugar
- 1 tablespoon fresh lime juice
Seasoning
- Salt and pepper to taste
Garnish
- Chopped fresh cilantro leaves for garnish
Serving
- Cooked rice for serving
- Naan bread for serving
Instructions
- Step 1: Cut chicken thighs into 1-inch pieces.
- Step 2: Heat vegetable oil in a large pan over medium heat.
- Step 3: Sauté diced onion for 2-3 minutes, then add ginger and garlic for another minute.
- Step 4: Add diced chicken and cook for 5-7 minutes until browned.
- Step 5: Add spices and toast for 1 minute.
- Step 6: Pour in tomato sauce and coconut milk, stir, and bring to a simmer.
- Step 7: Add brown sugar and lime juice, season with salt and pepper, and simmer for 15-20 minutes.
- Step 8: Check seasoning and adjust if needed, then garnish with cilantro.
- Step 9: Serve over rice or with naan bread.
Notes
For extra creaminess, replace some coconut milk with heavy cream. Letting the curry sit enhances flavor.