Description
A rich and flavorful Coconut Curry Chicken recipe featuring tender chicken pieces simmered in a creamy coconut milk sauce infused with aromatic spices like curry powder, cumin, turmeric, and ginger. Perfectly paired with basmati rice or naan, this dish offers a comforting and exotic meal in just 35 minutes.
Ingredients
Scale
Chicken and Oil
- 1.5 lbs boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 tablespoon oil (coconut or vegetable)
Vegetables and Aromatics
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
Spices
- 2 teaspoons curry powder
- 1 teaspoon ground cumin
- 0.5 teaspoon turmeric
- 0.5 teaspoon paprika (optional for color)
- 0.25 teaspoon cayenne pepper (adjust to taste)
- Salt and black pepper to taste
Liquids and Other Ingredients
- 1 can (14 oz) full-fat coconut milk
- 0.5 cup chicken broth or water
- 1 tablespoon tomato paste
- 1 teaspoon sugar
- Juice of 0.5 lime or lemon
- Fresh cilantro or parsley for garnish
To Serve
- Cooked basmati rice or naan
Instructions
- Sear Chicken: Heat oil in a large skillet or Dutch oven over medium-high heat. Add the chicken pieces in batches and sear until lightly browned on all sides, about 2–3 minutes per side. Remove the chicken and set aside.
- Sauté Aromatics: In the same pan, reduce heat to medium. Add more oil if needed, then sauté the chopped onion until translucent, about 3–4 minutes. Add minced garlic and grated ginger, stirring constantly for 1 minute until fragrant.
- Toast Spices: Sprinkle in curry powder, ground cumin, turmeric, paprika (if using), cayenne pepper, salt, and black pepper. Toast the spices for 1–2 minutes to release their aroma, stirring constantly.
- Add Tomato Paste and Liquids: Stir in the tomato paste and cook for another minute. Pour in the full-fat coconut milk and chicken broth, scraping up any browned bits stuck to the pan. Stir well to combine.
- Simmer Chicken: Return the seared chicken along with its juices to the pan. Stir to coat the chicken in the sauce. Simmer uncovered on low heat for 15–20 minutes until the sauce thickens and the chicken is fully cooked through.
- Finish and Garnish: Stir in the juice of half a lime or lemon. Taste and adjust seasoning if necessary. Garnish with fresh cilantro or parsley.
- Serve: Serve the coconut curry chicken hot over cooked basmati rice or with naan bread, spooning plenty of sauce on top for a delicious, comforting meal.
Notes
- You can use either chicken breasts or thighs—the thighs keep the dish juicier and more flavorful.
- Adjust cayenne pepper to control the heat level according to your preference.
- For a lighter curry, use light coconut milk instead of full-fat.
- Leftovers keep well refrigerated for 2-3 days and reheat beautifully.
- Add vegetables like bell peppers or spinach for extra nutrition and color.
